I was diagnosed with celiac disease in 2012 when gluten free options were limited. While gluten free baked goods have come a long way and can be readily available, bread products have been the exception. Unable to find a quality gluten free bread that I enjoyed eating, I set out to create a gluten free bread that even those who are not GF will choose to eat.

I started with my artisanal sourdough loaf and then from there expanded into sandwich breads, bagels, and pita breads. All of our bread products use the same slow-fermented gluten free dough.

Initially, baking was a hobby and I would sell breads to friends and family. In 2024 I was force to leave my corporate job due to health issues unrelated to celiac. I needed to find a way to support myself while unable to return to a standard high-intensity corporate job. Knowing that the need existed for a quality gluten free product and finding myself at an inflection point in my career, decided to turn my love of baking into a business where I can serve the local gluten free community and work within my own physical limitations.

Please email info@districtbread for any questions