Indulgence is a sugar-free bakery and café that opened in January in University Heights. Tom Reise, the owner of the business, came up with the idea when he began making sugar-free desserts for his partner, Fritz Klein.

The goal at Indulgence is to provide customers with better choices by using better carbs, better sweeteners and better fats. Their products are designed for all health-conscious individuals, including those with diabetes, those who are counting carbs and those with concerns about cardiovascular disease. Indulgence achieves this by eliminating all sugar and white flour. They use whole-wheat pastry flour, which metabolizes slower than white flour and is “diabetic friendly.” Fructose, fruit juice, Splenda and barley malt are the primary sweeteners used. Additionally, many of their items contain no trans fatty acids, which make them heart-healthy.

Indulgence serves breakfast and lunch daily, with many lo-carb and heart-healthy options available. Their bakery offers a wide variety of cakes including flourless chocolate cake, lemon chiffon cake, carrot cake, almond torte, reduced or nonfat cheesecake and full-fat “Atkins friendly” cheesecake.

Reise has worked in the food and beverage industry for over 25 years, most recently at Terra Restaurant in Hillcrest. While the target market for Indulgence is people with diabetes, their goal is to provide good food for everybody.