| CHOW BELLA | t Café Ain’t Too Proud to BEG A new Scottsdale bakery is notable for what’s not in the pastries. BY BAHAR ANOOSHAHR O n a typical sunny day, as you drive to BEG Bakery & Creamery in Scottsdale, the turquoise building shining in the distance fills you with the thrill of anticipation. BEG stands for butter-, egg-, and gluten-free. The bakery, which is family-owned, officially opened in January. Michelle Williams Bonura owns it with her husband, Rich, her sister, Shawna Williams, and Shawna’s partner, Vivian Hill. Shawna is the creator of the sweets you can eat without downing pills. “The recipes belong to our grandmother,” explains Michelle. “It took Shawna more than two years to transform them into vegan and gluten- free.” Before this, Shawna owned her own cake business, BCL Eats. Rich’s interest in both desserts and autoimmune disease inspired the vegan and gluten-free offerings. Scientific studies have shown improvement in the symptoms of patients with autoimmune Bahar Anooshahr So many choices, so little time. diseases who switched to plant-based and gluten-free foods. The turquoise building — Michelle’s vision — with its arched entryway, floral mural, and wooden benches, is whimsical and inviting. Once inside, if you can tear your eyes from the two pastry cases studded with a rainbow of muffins and cupcakes, take time to consider the space. The Bonuras are responsible for the design, even the paint. To the left is the Instagram area: a royal- blue sofa juxtaposed against a floral wall of white roses. If that’s not your jam (pun intended), then maybe the red egg chairs will do the job. Across from the floral wall are tables and chairs that continue out to the patio, a pretty space enlivened by pots of pink and red geraniums and purple and white petunias. Once you’ve finished your photo shoot, the real fun begins. First-timers receive a complimentary sample of BEG’s soft-serve. “Vanilla, chocolate, or swirl?” asks the Bahar Anooshahr woman behind the counter, who has spent some time explaining the system. Swirl, of course — variety is the spice of life, after all. She disappears behind a set of doors and comes back a minute later with a condi- ment-size cup of ice cream. You take a spoonful and decide to find a place to sit, perhaps under one of the >> p 34 33 phoenixnewtimes.com | CONTENTS | FEEDBACK | OPINION | NEWS | FEATURE | NIGHT+DAY | CULTURE | FILM | CAFE | MUSIC | PHOENIX NEW TIMES MARCH 31ST– APRIL 6TH, 2022
