Baked by Blaine
The gluten-free fad continues to gain momentum as demand for nutritious (and delicious) options surges. Despite the buzz, locating top-notch gluten-free treats can still be a challenge. Based in the Hudson Valley, Off the Wheat founder Blaine Caravaggi is a leader in the market, on a mission to redefine this indulgence.
With a heritage deeply rooted in gastronomy, Blaine is no stranger to the culinary world. Her lineage includes the iconic Fannie Merritt Farmer, renowned for penning The Fannie Farmer Cookbook in 1896, which continues to grace modern kitchens. Furthermore, her great-grandmother, Mary B. Merritt, founded the Merritt Beaten Biscuit Company in Montgomery, Alabama, and she’s married to Robert Caravaggi, with whom she co-owned and operated the legendary Swifty’s on Manhattan’s Upper East Side for 17 years.
Blaine Caravaggi (Photo by Annie Watt)
The closure of the restaurant in 2016 marked not an end, but a new chapter for Blaine, who launched Off the Wheat that same year. Recognizing a void in the market for gluten-free options that didn’t compromise on taste or nutritional value, Blaine set out to transform the art of baking. Today, Off the Wheat offers an enticing array of sweet and savory delights crafted from locally sourced, farm-to-table ingredients in the Hudson Valley. From Flourless Coconut Cake adorned with Chocolate Ganache to tantalizing Cheese Bombs, clients can purchase on the website, offthewheat.com, and have homemade goods baked by Blaine shipped out to them or visit her purple tent at Union Square’s Greenmarket in the city.
Organic Peanut Butter Chocolate Chunk Cookies.
Her treats are also offered at the iconic Colony Hotel in Palm Beach, which has been home to the new poolside Swifty’s location since 2019. In 2023, the hotel started purchasing her batter, which they use to bake goods sold at the Pink Paradise Café and menu items at Swifty’s, such as the delicious Organic Citrus Olive Oil Cake with Tangerine Glaze and assorted muffins. Here, you may also catch Blaine herself, who splits her time between New York and Palm Beach. Her warm and bubbly persona, coupled with her commitment to sustainability and community support, is infused into every aspect of her business. “I am very focused on sustainability and supporting local farmers. That is basically the foundation of this business. Ethical sourcing, animal welfare, and the best baked goods anywhere, gluten-free or not,” said Blaine. She continued, “Our commercial kitchen is up in Kingston, New York. In that facility, we employ people with developmental disabilities, working with the ARC of Mid-Hudson. This is a win-win on every level. It makes us an intricate and supportive part of the Kingston community, and results in employees that are incredibly talented, focused, and dedicated.”
Sugar-free and dairy-free Organic Lemon Blueberry Muffin at the Pink Paradise Café.
Off the Wheat is poised to expand even further by transitioning to wholesale distribution of its signature batter, in addition to the longtime model of selling direct artisanal homemade goods. Blaine Caravaggi remains a staple in the gluten-free scene, seamlessly blending tradition with taste—one batch at a time.