Goldenrod Pastries is a boutique pastry shop in Lincoln, NE with a specialty for catering to alternative diets. Vegan, dairy-free and gluten-free diets are most common, though Goldenrod caters to just about any allergy or dietary restriction.
Another Goldenrod signature: artfully designed, melt-in-your-mouth recipes. Our pastries pack punch, with fashion-forward frostings, glitter, and edible flowers designed to inspire both your palate and your imagination. Visit our Instagram profile for a peek.
We create pastries for every event you can imagine – from a birthday cake for one, to elaborate wedding dessert displays. While we do have a set menu to work from, we encourage our customers to think outside the box.
Visit us at our Lincoln, Nebraska location!
3947 South 48th Street
Lincoln, Nebraska 68506
Hours: Tuesday-Friday: 10am – 6pm, Saturday: 9am – 4pm — Closed Sunday and Monday
aka The Goldenrod Experience
Baking Outside of the Box
Every melt-in-your-mouth recipe is thoughtfully crafted to challenge and thrill both your palate and your eyes! We want you to finish your pastry feeling satisfied, inspired, and excited.
Our Bakery = Our Community
Goldenrod is proud to work with local farmers and producers to source as much homegrown goodness as possible. We design our menu around what is in season – if we can get it locally, we want to find a way to use it. We currently work with family farms that provide us with biodynamic, organic eggs, grass-fed dairy, seasonal fruits and vegetables, herbs, and edible flowers. The bakery is proud to act as a CSA pick-up location.
Broadening Your Palate (and Mind)
Our pastries are inspired by the Great Plains (we didn’t call it Goldenrod for nothin’!) with a global perspective, too. From kugelhopf to kanelbullar, we offer so much more than cupcakes and cake pops.
Angela Garbacz is a pastry chef, food stylist and owner of Goldenrod Pastries based in Lincoln, Nebraska. After 16 years in the food industry, she has built a reputation for designing high-end, playful pastries that are shared (and instagrammed) thousands of times over.
After almost a decade of baking professionally, Angela moved to New York City in 2008 to attend the French Culinary Institute (now International Culinary Center). While there, she worked with the best of the best, including Dave Arnold, Johnny Iuzzini, Nils Nóren, Harold McGee, and Jacques Pépin. Each kitchen and chef brought new challenges and experiences – and she worked alongside dozens of young chefs who are now running the best pastry programs in New York.
Several years after her formal training in New York, Angela learned she has an intolerance to dairy. This meant baking staples such as butter and cream needed non-dairy replacements. Motivated by her own dietary restriction, Angela spent two years refining recipes for a variety of restricted and alternative diets through her personal blog and catering business. Her whimsical, diet-inclusive bakery — Goldenrod Pastries — opened in 2015 and is the go-to for customers seeking high-end, inspired pastries in Nebraska and throughout the Midwest.
Angela also has a degree in Food Science from the University of Nebraska-Lincoln. She has expertise in the following areas and can be contacted for comments or speaking engagements relating to:
- Pastry Design & Trends
- Baking for Alternative Diets
- Building a Successful Food Blog
- Crafting a Custom Dining Experience
- Regional Baking & Sourcing in the Midwest
- Custom Occasion Cakes & Wedding Cakes
- Global Perspectives on Baking, the Baking Industry
- Bakery 101: Opening and operating a successful bakery
- Food Writing, Personal Essays
Please reach out to us at firstname.lastname@example.org.