Pushkin’s, the popular midtown gluten-free bakery, is expanding its operations, taking over the ground floor of a new mixed-use building at 1813 Capitol Ave.
Co-owner Danny Turner said Wednesday he and his wife, Olga, will move their fast-growing business into the new, 3,000-square-foot location in April and offer breakfast and lunch as well as baked goods and coffee.
The couple announced the expansion on social media with a whimsical video showing Olga driving around town in a motorized “cupcake” in search of expanded space. It can be seen at pushkinsbakery.com/surprise.
“It was really fun to make,” Danny Turner said of the video. He created the “cupcake” using a motorized wheelchair outfitted with a fiberglass frame.
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He said the couple have been looking for new space almost since the day they opened their tiny current shop at 1820 29th St. in early 2013.
They looked at sites in Folsom, Davis and Roseville before opting to take over the retail space of the upscale housing complex being developed by Julie Young and Linda Clifford.
The building is just to the east of The Press Bistro and a few doors down from Zocalo.
Turner said the couple will keep their existing 672-square-foot location but have not yet decided what to do there.
“One idea is a vegan doughnut shop,” he said. “Another is a vegan sandwich shop.”
The Turners also own a 4,000-square-foot production facility in Carmichael, which is used to meet orders from Nugget Market, Whole Foods and other large retailers.
As for the new cafe, the shop will have 60 seats, indoor and outdoor. For breakfast, the couple plan to serve omelettes, hash browns, waffles and “a lot of toast,” Danny Turner said. The lunch menu will feature sandwiches – some vegan, some with meat – and salads.
The Capitol Avenue building has been in the planning stages for nine years and finally began construction earlier this year.
Young and Clifford are planning to occupy two of the four condominiums, and the other two will be offered for sale early next year.
Young said she and Clifford were in talks with another restaurant operator for almost a year before that deal fell through and they began negotiating with the Turners in July.
“We’re just delighted,” Young said of the final deal. “We feel it’s just a perfect fit for the project. They have a good business model, they’re great people, and they create a good work environment.”