How Canyon Bakehouse went from start-up to power player

Intuition and timing allowed the bakery to capture gluten-free consumers’ attention and keep up with their demands.

Canyon Bakehouse co-founder Christi Skow (left) started Canyon Bakehouse with her husband, Josh, after she was diagnosed with celiac disease.

Supersacks of bulk ingredients line up under the company’s core values, inscribed on the plant wall.

Similar to traditional bread, gluten-free dough spends time in the proofer before heading to the oven.

On the new automated line, one continuous oven with adjustable controls streamlines the baking process.

The Canyon Bakehouse workforce is committed to serving a beloved staple to people who, for various reasons, can’t eat traditional bread.

Bagels receive modified atmosphere packaging for extended shelf life.

The semi-automated line from Canyon’s previous facility was broken down, moved and reassembled at the new plant in less than a week.