Fresh Baked: Shapiro’s Bakery

The next time you drop in at this landmark centenarian deli, you might want to save room for dessert.

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The name Shapiro’s likely conjures piles of pastrami or peppered beef bookended by slabs of thick-cut rye bread. But the next time you drop in at this landmark centenarian deli, you might want to save room for dessert. Long known for its towering cakes and prize-worthy pies, the bakery at Shapiro’s has been expanding its offerings now that longtime bakery assistant Kate Isom has taken over as pastry maker, applying her training at Ivy Tech Community College’s culinary arts program to such Shapiro’s traditions as utterly airy, crisp rugelach (available in apricot, raspberry, cinnamon, and chocolate versions), creme brulee bars, and chocolate eclairs. Isom has rolled out a line of seasonal and custom cupcakes, as well as cake pops in varieties such as caramel and peanut butter. Recently, Isom has been responding to customer requests for gluten-free chocolate chip cookies and bread. Isom’s gluten-free sandwich bread is available most days (she recommends calling ahead), and customers can now get it grilled up in a gluten-free Reuben sandwich. 808 S. Meridian St., 317-631-4041; 918 S. Rangeline Rd., 573-3355.

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