Canyon Bakehouse
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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.

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Allergen Policy

All of our products are free of the following allergens: gluten, dairy, casein, all nuts, sesame, corn, and soy. Our production facility is also free of these allergens. Please note, we do use eggs.

Satisfaction Policy

We offer a satisfaction guarantee! If for any reason you are unsatisfied with the product you receive directly from Canyon Bakehouse, we will refund your full purchase price (not shipping) or send you new product. Simply send us a message from our contact form and let us know how we can help. If a refund is requested, then please allow 10 days to process.

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