Wedding-themed reality shows suggest that most brides prioritize their own spray tans and bachelorette parties over their guests’ needs. Owner Tully Phillips of Tu-Lu’s Gluten-Free Bakery, however, begs to differ: “Once brides realized we could serve their guests a gluten-free cake that tastes good, our wedding business took off.” Working with pastry chef Nancy Castillo, Phillips offers all the bells and whistles associated with traditional wedding cakes — towering tiers, artful embellishments and unique shapes — while proving scrumptious doesn’t come courtesy of wheat flour. (Vegan and dairy-free options are also available.) “Our clients bring in photos of cakes they like, and we always find a way to recreate them,” Phillips says. “We’re currently designing a cake inspired by four different images.” Conventional flavors include vanilla, chocolate, Italian cream, hazelnut, strawberry and coconut; less expected but equally crowd-pleasing are passion fruit, peach, blackberry and pistachio. Phillips quells skeptics’ concerns with scheduled tastings — or by simply handing them one of her tastes-too-good-to-be-true cupcakes. “People ask me if we can make a cake that tastes as good as our cupcakes — and I get to tell them it’s the exact same batter!” Delivery within a three-hour radius; 6055 Sherry Lane, 214.730.0049; 3699 McKinney Ave, 214.780.0188; tu-lusbakery.com.