Our Family Is Passionate About Making Real Bread 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.