LAKEWOOD, Ohio - It didn't take long for Northeast Ohio to embrace Cleveland Vegan after it opened in 2014. The husband-and-wife operation had already established a following for their catering business, launched in 2012, when they planted their brick-and-mortar in Lakewood at 17112 Detroit Ave. The eatery was bustling from the beginning, especially drawing in the brunch crowd to their scratch kitchen.

Fans of the restaurant will soon have more space to enjoy the vegan fare. Owners Laura Ross and Justin Gorski recently took over the Retro Rosie boutique storefront next door and hope to break ground on the expansion this summer with a quick turnaround. The space was once a part of the former hobby shop that Cleveland Vegan now occupies.

Ross says the couple has known they needed to expand for about a year. The popularity of the restaurant, coupled with a growing demand for vegan fare, has already led them to make tweaks. A little more than a year ago, they began opening early for coffee service.

"There are so many people that are continuously coming in who have never been here before," Ross says. "They've just become vegan or vegetarian, or they're just experimenting with eating less meat. We're a natural place for them to check out."

Cleveland Vegan 11 Gallery: Cleveland Vegan

All the bakery production will be moved to the back half of the new space, which adds about another 1,000-square-feet. Bakery has been a big seller for Cleveland Vegan. When the restaurant opened, there was one part-time baker. Now they have an entire department with a full-time baker and two-to-three more part-timers. Their baked goods are also sold to businesses around town, such as Constantino's, Souper Market and Erie Island Coffee.

Expect that to be reflected in the new space. You'll find a more robust bakery case and more grab-and-go items.

In addition to Cleveland Vegan's current 12 tables that seat about 55 guests, the additional space will have more variety in seating. Ross says bar-top or high-top tables are a possibility, offering a more laid-back atmosphere for anyone looking to lounge around a while.

"We get quite a number of people throughout the week who want to stay and work," Ross says. "This will give them more room for that."

As for what keeps diners coming back, Ross credits a rotating, seasonal menu. Much of the organic ingredients are sourced from the Oberlin Food Hub or grown just blocks away.

Their cafe menu lets you pick from different options to build a three-course meal, or choose any dish a la carte.

"For people who might not be used to eating this way, or are vegan and still figuring it out, the fact that we're continuously giving peoples options that change makes them want to continue to come in," Ross says.

Their specials, like a monthly vegan pizza night, have been a huge draw. Last March, they had their most successful day to date when they had a special St. Patrick's Day menu featuring seitan-based Reubens, cabbage and noodles, dairy-free "shamrock shakes" and Irish soda bread.

"It's just a testament to how many people do get into the spirit of those types of holidays, but don't want to necessarily eat animal products anymore," Ross notes.

They also recently retooled their personal chef service and nearly tripled their sales. All catering still operates out of the restaurant's kitchen.

Their evolving restaurant shows just what can be done with a vegan menu, a growing fan base and a staff with a knack for ingenuity.

"I think because we're an exclusive vegan kitchen, we never have the opportunity to rely on using traditional ingredients," Ross says. "It really pushes our team to continue to be creative."