If you’re looking for a classic mom-and-pop with a vegan twist, try something brand new to Pacific Beach – Cinnaholic gourmet cinnamon rolls.
“We’re not your typical cinnamon roll shop,” according to www.cinnaholic.com. “In addition to being 100 percent vegan, we offer more than just your average ‘old fashioned’ roll. We have a variety of different flavors that are waiting to be explored, all made with the highest quality ingredients. All of our products are dairy and lactose-free, egg-free and cholesterol-free.”
Cinnaholic also offers an espresso bar with cold brew and nitro.
The new small-business officially opened Oct. 14 in a space formerly inhabited by a brewery tasting room.
Cinnaholic is hoping to corner the new and growing market on plant-based desserts.
“I haven’t met anybody yet who doesn’t like a gourmet cinnamon roll,” said franchisee William Milham, COO of Legacy Franchise Development Group.
Shannon Radke, co-founder of Cinnaholic from the Bay area, talked about how her bakery concept got started.
“I really liked baking and wanted to contribute and my husband and I used to do vegan bake sales on the weekends, just a bunch of our friends, and we would bring cinnamon rolls,” said Radke. “We were running late one weekend and my friend called me and said, ‘People are waiting for your cinnamon rolls.’ That was when we knew we had something.”
The trendy bakery offers a plethora of scrumptious flavors and toppings for its products including, but not limited to almond, amaretto, banana cream, butterscotch, caramel, chocolate, macadamia nut, raspberry, brownie bites, cookie dough and marshmallows.
Milham noted five more Cinnaholics are in development in San Diego, with one other existing in a Mission Valley mall.
“We’ve also partnered with a local organic coffee roaster, Virtuoso,” he said.
Is Cinnaholic on a mission?
“We’re out to save the planet, one roll at a time,” quipped Milham, adding the bakery is also available for catering.
Daryl Dollinger, Cinnaholic’s president of franchising, explained how the system works.
“We assess quality (franchisee) candidates based on assets and capital, and what prior business experience they may have,” Dollinger said. “We check all the boxes, and then we talk about what territories are available.”
Dollinger added criteria for becoming a franchisee is “not that difficult” if you’re qualified.
“If you’ve never run a business before, or don’t have the capital, then it becomes very difficult (franchising),” he said adding, “But if you do, it’s actually very easy. It all depends on the person.”
Cinnaholic has a black-and-white motif which really makes colorful pictures of dessert items on their walls really “pop.”
“It’s kind of cool and classic,” said Radke of Cinnaholic’s ambience, noting, “We do have a bit of color in the artwork. Most of our stores look exactly like this, the layout and the color scheme.” Cinnaholic Where: 4652 Mission Blvd.,
What: Vegan bakery and espresso bar
Hours: Sundays through Thursdays, 10 a.m. to 10 p.m.; and Fridays through Saturdays 10 a.m. to midnight.
Info: 858-224-6505, www.cinnaholic.com