“Having since expanded into cookies, croissants, and other baked goods, Glutenus Maximus began with owner Casey Smith’s love of cooking homemade waffles; a hobby that started when he was a child. The passion eventually turned into a profession, with Smith working at various bakeries before launching a farmers' market stall specializing in savory sandwiches built on Liege waffles made from brioche dough with caramelized pockets of pearl sugar.”
-Candice Woo
“Am I above driving an hour just because a new bakery in Vista has a funny name? I am not. To be fair, the place is called Glutenus Maximus Bakehouse, which manages to be a pun about butts, gluten sensitivity, and Roman gladiators. Okay, maybe not the gladiators, but your mind can go all kinds of places in the car for an hour.
When I got there, I found a sunny little shop with a glass counter stuffed with pastries, many of which, it turn, were stuffed with goodness, such as vanilla custard or chocolate hazelnut spread.”
-Ian Anderson
Vince Lymburg, AKA Marvelous Muncher
Youtube: https://www.youtube.com/@VinceLymburn
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“They are doing French pastries with a twist, and it is a good twist let me tell you. I have got a lot of good fun things in front of me that you wouldn’t find in other places. They bake everything fresh daily!”
-Vince Lymburg