"Independent - and rapidly growing - Canyon Bakehouse has set high standards for gluten-free as it strives toward baking only 'best-to-market' products.
In “Gulliver’s Travels,” protagonist Lemuel Gulliver famously noted, “Necessity is the mother of invention.” This maxim found smart application as Gulliver adapted to his new life in Jonathan Swift’s tale, and many an innovator has since resonated with its enterprising message.
Innovation likewise arose when Christi Skow received a diagnosis of celiac disease in 2007—and from her ensuing search for pleasing gluten-free foods that would form a regular part of her diet moving forward.
“It was a time when gluten-free food options were scarce and generally tough to stomach,” says Danielle Benjamin, marketing manager, Canyon Bakehouse, Loveland, CO. “The gluten-free breads available were tasteless, lacked in ‘real bread’ texture and were void of any nutritional value.”
Luckily, Christi—co-founder of the bakery and its spokesperson—found herself closely tied to keen catalysts of invention. Her husband, Josh Skow, co-founder and CEO, has a long history in the food industry. And, at the time, his good friend, Ed Miknevicius, co-founder and master baker, was the director of research and development at a large natural bread company.
Together, the trio set out to prove that they could build a better gluten-free bread."