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C Casa (Napa, CA)

Jun 28, 2018 · 2 Comments

Everything is gluten free at C Casa in Napa, California!  When I saw that on their website, I knew we had to check it out.  My family and I were on vacation in California and we managed to get to C Casa on our way to the airport as we were heading home.   Nothing better than a fabulous breakfast that is gluten free at C Casa before a long flight! 

When we arrived,  there was a long line at the counter to order.  We watched them preparing breakfast sandwiches and tacos, eyed the breakfast pastries and smelled the bacon cooking.  It was comestible torture.  By the time we got our food, we were hangry (so hungry that you are angry). I can’t believe we stopped to take pics, but we managed to take the one you see in this post. About 60 seconds after it was taken, the sandwiches were gone!  It was that good. 

The flavors were very complex, the rolls were soft and didn’t fall apart even though they were stuffed with deliciousness.  We had two different breakfast sandwiches on rolls (they aren't on the menu posted on line).  They had Mexican style sauces, herbs and cheese with egg and bacon.  It all married together perfectly.  My daughter ordered a large gluten free apple fritter (also isn't on the menu on line) that brought me right back to my childhood.  It was one of my favorite pastries from my gluten eating days and here it was gloriously gluten free and equally as satisfying.  The next time we visit C Casa, we will be ordering extra to-go.  

They have one location in the Oxbow Public Market in Napa, CA and recently opened another at The Public Market in Emeryville, CA.

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  1. Erin says

    June 16, 2022 at 5:04 am

    I’m confused. If everything is gluten free why does the menu have corona and Elysian space dust beer etc when neither of those are gf ?

    Reply
    • Shay says

      June 16, 2022 at 5:37 pm

      Good question Erin! My guess would be that it serves those who are not 100% gluten free due to medical reasons by being pre-packaged in bottles without posing a threat to celiacs or others who are sensitive to cross-contamination.

      Reply

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Meteorologist by day and a recipe developer by night. Having celiac disease, Shay uses her education in science as her guide when developing gluten-free recipes. . . 

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