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 nearly seven 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.
Christi Skow, Co-Founder
I was diagnosed with Celiac Disease in 2007 after years of being sick. Adapting to a gluten-free lifestyle was hard, but out of everything, I missed bread the most. We founded Canyon Bakehouse with the mission to make gluten-free breads that taste and feel like “real” bread. Now, I no longer see Celiac Disease as something that limits me. Instead, I see it as a healthier way to eat and live.
If you were stranded on a desert island and could only bring one Canyon Bakehouse product, which would it be?
Our 7-Grain is a staple for me, but if I could only bring one, it would be our Cinnamon Raisin bread. It's yummy right out of the bag so no toasting required, and it's healthy, too!
What's your #1 tip to other gluten-free moms?
Try to make the gluten-free lifestyle as normal as possible. One way to do that is to take your favorite recipes and convert them to gluten-free. We use my grandmother's stuffing recipe at Thanksgiving and swap our Canyon Bakehouse bread - no one knows it's gluten-free!
Josh Skow, Co-Founder
Being an entrepreneur, I love having the opportunity to start and run successful businesses. Outside of running Canyon Bakehouse, my time is spent with my wife, Christi, and our three kids. Between school, church, sports, friends and everything that comes in between, we stay busy! So 'relaxation' for us often times means carving out time to do nothing or doodling around with no agenda. We love living in Colorado and being a part of the amazing healthy and outdoor lifestyle that is found here!
If you were a superhero, what would you want for your superpower?
Teleportation - then I could do a lot more traveling without getting stuck in airports and traffic jams. I'm sure this would help me be on time more often, too!
Ed Miknevicius, Co-Founder
The idea for our products was born in fall 2008 when my friend Josh and I sat in a small Colorado café near the Flat Top Wilderness Area discussing the lack of good tasting and healthy gluten free breads. At that point we set out to create gluten-free bakery products that tasted good, were healthy, and had the same texture as regular bread. For me, baking is a passion, and it's my life's work. I am honored to be able to create delicious and healthy baked goods for people who aren't able to eat gluten.
What's your favorite way to spend your free time?
Any chance I get I'll be on a trout stream. The bakery is close to many rivers and fly fishing is the most relaxing and mind-clearing experience for me. Being on the water with my fly rod on a cool summer night or with a snow storm moving in is where I want to be.