Nieshia Williams studied biophysics at Oxford University hoping to work on cancer immunotherapy treatments someday. Now she’s tackling the science of baking. Her gluten-free focused Golden Flour bakery in Brightwood Park is set to open on October 2. With a small outdoor seating area and some seating on the lower level of the 2,000 square foot bilevel shop, her goal is to create what she calls “a community gathering spot for coffee, communing, and craft made baked goods.”

The cheery shop is named for her gluten-free flour, a golden mixture of chickpea flour, arrowroot starch, and cassava flour, which is also soy-free, grain-free, nightshade-free, and corn-free. The proprietary blend went through countless iterations, taking her six months of constant experimentation to get just right.

The menu is a mixture of both gluten-free items and those made with traditional wheat flour (there are two separate kitchens, so the different product lines don’t come in contact with each other). Breakfast choices include blueberry, chocolate chip, morning glory, and vegan sweet potato muffins (both gluten-free and with wheat); gluten-free and vegan orange, blueberry, and chocolate chip scones; plain wheat-based scones; and plain bagels (a gluten-free version will be available down the line). Smoothies, coffee, tea, and hot chocolate are on hand to complement the baked goods.

Starting in the mid-morning, the offerings will expand to include seasonal salads and three types of pizza (with either gluten-free or wheat-based crust): cheese, pepperoni, and spinach-tomato-green pepper-olive.

Desserts will be available all day. Expect the cases to be packed with a mix of gluten-free and traditional choices, ranging from coconut rum cake studded with chopped pecans and lime poundcake to chocolate chip cookies, oatmeal craisin cookies, and seasonal specials, such as strawberries and cream cookies.

Williams aims to hold classes in the bakery, which she hopes teaches people to do more than simply bake. “What do we all do?” she asks. “We eat. It breaks down barriers by bringing cultures together. Also, I can teach science, math, and engineering through baking and they won’t even know it.”

Williams began baking to relax while studying for her PhD in biophysics at Oxford University in England from 2002-2005. (She plans to return next year to finish her research and defend her thesis with an eye to obtaining her degree in 2023.). Her first project was learning to make pancake batter, since there were no boxed mixes available in her local stores. From there, she taught herself how to bake red velvet cake and muffins. Her analytical mind was fascinated by the mechanics of yeast risen breads and laminated doughs, such as croissants and puff pastry. “Baking is science,” she says. “Even though I was away from the lab, I realized I still loved the lab mentality. This was the perfect blend.”

Over the next decade, she expanded her knowledge while teaching high school physics and selling real estate. In 2016, she was diagnosed with celiac disease, so she began learning how to do gluten-free baking. The following year, she began taking classes at the Institute of Culinary Education in New York City, where she studied traditional pastry and bread baking. She started selling her goods at the Del Rey Farmers Market and at Sankofa Café near Howard University, refining her recipes and production logistics.

In the fall of 2019, she began work on what is now Golden Flour. Two years later, her vision is finally coming into focus. “It’s been very emotional,” she admits. “It’s been difficult understanding the business side of things, while keeping the creative side of things going. I’ve been focused on construction, finances, and regulatory elements, not the baking. It’s been a mental rollercoaster.”

In the beginning, Golden Flour will only be open on the weekends. However, Williams plans on expanding the days and hours as soon as she gets her operation running smoothly. Before the shop opens, Golden Flour’s goods are available via special order by emailing info@goldenflourdc.com.

Golden Flour is located 441 Kennedy St. NW. Open Saturday 7 a.m.-3 p.m. and Sunday 8 a.m.-3 p.m. starting October 2.