More seating, grab-and-go items and a growing bakery are all part of Cleveland Vegan's expansion.

LAKEWOOD, Ohio - Laura Ross and Justin Gorski knew they were running out of room to grow. When the husband-and-wife duo opened Lakewood's Cleveland Vegan in 2014, they already had an established catering presence in the city. With a brick-and-mortar, fans flocked to the cozy restaurant at 17112 Detroit Ave. for their seasonal menus and sweets.

This May, they announced the restaurant was ready to expand. With the purchase of the former Retro Rosie boutique storefront next door, they knocked down the dividing wall and added another 1,000-square-feet. The space, which was once a part of the former hobby shop that Cleveland Vegan now occupies, debuted this week.

"Pinch me, I'm still excited," Ross says while showing off the airy addition.

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Photo: Nikki Delamotte / cleveland.com

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That means more seating, an expanded kitchen and more options for those who want to swing by and pick up a quick bite.

It adds about 50 seats, including tables, a booth and a street-facing ledge. That comes in handy at the restaurant that usually fills up quick, especially drawing in the brunch crowd to their scratch kitchen and special events, like pizza nights.

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Photo: Nikki Delamotte / cleveland.com

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It also leaves room for a growing number of people who want to pop in and lounge with a coffee and laptop. "We get quite a number of people throughout the week who want to stay and work," Ross says.

If you step inside and feel like everything looks natural, that's because Cleveland Vegan relied on its original contractors, along with their artist and furniture designer, Mark Jenks, who handmade each table. Jenks' name may sound familiar - he's been involved with the illustrious Parade the Circle since the early '90s.

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Photo: Nikki Delamotte / cleveland.com

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Photo: Nikki Delamotte / cleveland.com

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A big part of the expansion entails moving the bakery production to the back half of the new space in the form of an open kitchen. Bakery, helmed by chef Daniel Martinez, has been a big seller for Cleveland Vegan, which has upped their staffing to accommodate the demand. Their baked goods are also sold to businesses around town, such as Constantino's, Souper Market and Erie Island Coffee.

The new space also allows them to add a display of baked goods - like apple cider doughnuts, chocolate chip cookies and cinnamon buns - at the counter and show off cakes in the kitchen.

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Photo: Nikki Delamotte / cleveland.com

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Photo: Nikki Delamotte / cleveland.com

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"It's been an exploding part of the business," Ross says of the bakery boom. "We meet people who come from all over just to get bakery treats. An hour or hour-and-a-half isn't uncommon."

A new cooler will be stocked with grab-and-go items, like wraps, salads and sandwiches.

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Photo: Nikki Delamotte / cleveland.com

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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.

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Photo: Nikki Delamotte / cleveland.com

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Their specials 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.

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Photo: Nikki Delamotte / cleveland.com

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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."

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