Our mission is simple: we want you to Love Bread Again. 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 bakehouse in the Rocky Mountains to your kitchen, enjoy eating without compromise.
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 in 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.
In late 2009, Canyon Bakehouse was founded, and five years later, we’re happy to be providing gluten-free bakery products to more than 7,500 stores throughout the U.S. 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.