Cocoabeans Gluten-Free Bakery and Kitchen closes after 15 years

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This article was published 22/02/2025 (529 days ago), so information in it may no longer be current.

A bakery known for its gluten-free products has shut its doors.

Cocoabeans Gluten-Free shared on social media yesterday it’s ending operations after 15 years. The online post highlights lingering COVID-19 pandemic-related debt, below average sales this winter and social media users’ disparaging comments as reasons for the decision.

“We spent the last few months exploring different business models,” the company’s statement reads. “Unfortunately none seemed to be in our favour.”

Cocoabeans is directing customers to buy its ingredients, kitchen tools and equipment at its 90 De Baets St. production kitchen on March 8.

Founder Betsy Hiebert has celiac disease, an autoimmune illness where eating gluten leads to damage in the small intestine. Hiebert shares the condition with six family members.

She launched Cocoabeans in 2010 after mounting dissatisfaction with gluten-free options, she told the Free Press in 2021.

“My sole purpose is to make amazing gluten-free food for people who… we don’t want them to feel like they’re missing out,” she said at the time.

Dairy-free and vegan options were also available.

Cocoabeans Gluten-Free Bakery and Kitchen sat on Corydon Avenue for years. There, it sold traditional bakery goods like cakes and cookies alongside sandwiches and salads.

The business moved to St. Anne’s Road in 2023. It announced earlier this month it was temporarily closing; its website cited cleaning and re-organizing.

Its March 8 equipment sale will run from 10 a.m. to 4 p.m.

– Free Press staff