Get Fresh Bakehouse products are available at a variety of specialty grocers, cafes, and restaurants.
In addition, our products are served on college campuses and at health care facilities.
As we are quickly expanding, please drop us a note with your location and we'll get right back to you with the latest information on stores/cafes closest to you that carry our products.
Of course, you may also purchase many of our products online by clicking the "shop" button at the top of this web page. We ship to all areas of the Continental U.S.
For more information, please send an email message to please send an email message to email@example.com and we will get back to you promptly.
For more information on serving our products in your school, college or university, healthcare facility or restaurant, please send an email message to firstname.lastname@example.org and one of our foodservice representatives will get back to you promptly.
Using premium ingredients, we bake gourmet cookies, breads, and cakes we're proud to put up against any gourmet wheat flour based baked goods in appearance, texture, and taste.
We do not use any preservatives and our flour blends are made with whole grains. All of our products are baked in our own dedicated gluten-free facility. In addition, our products are certified kosher by the Orthodox Union.
Our mission is to be a great baking company, not a great gluten-free baking company. We're different from other gluten-free baking companies in that we have two Culinary Institute of America graduates putting their combined 40+ years of food industry experience to the task of creating incredible recipes.
Using premium ingredients, we bake gourmet cookies, cakes, and breads that we're proud to put up against any gourmet wheat flour based baked goods in appearance, texture, and taste.
We do not use any preservatives and our flour blends are made with whole grains. All of our products are baked, by us, in our own dedicated gluten-free facility. In addition, our products are certified kosher by the Orthodox Union.
Our story is a familiar one in the world of gluten-free baking:
A child is diagnosed with gluten intolerance. Her parents get frustrated with the transition to a diet and lifestyle without gluten. The parents are inspired to make a difference for others in their situation by introducing more products to the ever-expanding universe of people who eat gluten-free.
While that's the basic backstory of Get Fresh Bakehouse, we differ from other GF baking companies in the team that we have assembled to put the plan into action.
Jeff Robbins is the father of the little girl who was diagnosed with Celiac disease at the age of 11. A consumer products market research consultant for over 20 years, Jeff brought his idea to a friend, Peter Mykrantz, who has a background in hospitality management and wholesale distribution. They decided that in order to make a real difference in gluten-free baking, they needed a seasoned professional as part of their team.
So, they recruited Bill Doyle, a 30 year veteran of the food service industry, Culinary Institute of America graduate, Certified Executive Chef and passionate baker to manage operations. Following 3 years of research, planning, and preparation, Jeff, Peter & Bill fired up the first oven in Get Fresh Bakehouse in January 2011.
Later, Robert Gonnerman, also CIA trained, with specific expertise in Pastry Arts and Bread Baking, joined the team to enable GFBH to continue to raise the bar in gluten free baking.
Our facility is 100% gluten free. What does that mean?
Our facility was set up new for us.
Every piece of equipment we use in production-- ovens, proofers, refrigerators, freezers, worktables, bowls, utensils, packaging machines-- was brand new when it came into our facility.
Every ingredient we use in our products has been certified gluten-free by its manufacturer/processor.
We test each of our products to a gluten sensitivity of 10 ppm, which goes beyond the standard set by the Food and Agriculture Organization of the United Nations (FAO UN) and the World Health Organization (WHO)*
We do not allow any gluten containing foods into our facility.