Yes. I have been baking exclusively gluten free for a decade, ever since my daughter was diagnosed with Celiac Disease in 2016. I maintain a 100% gluten-free kitchen and carefully research my ingredients to ensure they are either certified gluten free, or not processed in facilities with gluten.

My kitchen is 100% gluten-free and peanut-free, though I cannot guarantee against cross-contact with other allergens.

If you have a specific allergy, I can often omit certain ingredients upon request—please feel free to reach out with any questions before ordering.

I occasionally use Caputo Fioreglut Gluten-Free Flour at home for pizza. It contains gluten-free wheat starch, safe for those with celiac disease, but not for wheat allergies.

I currently offer a small, curated menu. If you have something in mind, please reach out and I can let you know if it’s something I can accommodate.

Your bread is best enjoyed fresh within the first day or two, but keeps well for 3-4 days in a bread box, paper bag or wrapped in a clean dish towel in a cool, dry place. I recommend toasting it on days 3 and 4.

Exact pickup location will be revealed after you place your order. For reference, I am located in Menlo Park, CA close to Bob's Country Corner.