The Canyon Bakehouse motto is Love Bread Again and for those with dairy allergies and Celiac Disease it’s easy because all the bread is dairy free and gluten free, and best of all, delicious! Here’s more in Q and A with Canyon Bakehouse:
What is Canyon Bakehouse’s mission?
Our mission is simple: we want you to Love Bread Again.
How did your company get its start?
When co-founder Christi Skow was diagnosed with Celiac Disease in 2007, the Canyon Bakehouse mission to make high-quality, great-tasting gluten-free breads began. Frustrated by gluten-free breads that lacked taste and nutritional value, Christi, her husband, Josh, and their friend and Master Baker, Ed Miknevicius, set out to bake breads that were free from gluten and other allergens, but held the taste, texture and feeling of “real” bread.
Tell us more about how the breads are made.
Our family is passionate about making real food with wholesome, clean ingredients. We bake bread the old-fashioned way and use only 100% whole grains. From our family bake house in the Rocky Mountains to your kitchen, enjoy eating without compromise. We’re happy to provide gluten-free bakery products to more than 7,500 stores throughout the U.S.
What types of ingredients go into your products?
We understand the need for breads that are safe, taste great and don’t make you compromise on the quality of ingredients. That’s why we use only 100% whole grains, no GMO’s and ingredients you can find in your own kitchen, such as extra virgin olive oil, organic agave syrup, quinoa and sunflower seeds.
From breads to buns, to bagels and focaccia breads and even Brownie Bites, Canyon Bakehouse has something to please everyone’s palate – even if you have no dietary issues. The products are delicious and healthy.
Want to win some Canyon Bakehouse products? Sure you do! Hop over here to enter the Giveaway. Giveaway ends May 31st .
What is your favorite Canyon Bakehouse bread? Share in our Comments section.
