At Josie’s, I believe that joy can be found in everyday moments. Small things done with great care can be transformative. I wanted to offer those looking to avoid gluten for health or intolerance reasons an equally amazing alternative to the pleasures of traditional baked goods. After experimenting for years, I tasted how good gluten-free baking can be when it’s done right. I noticed a niche in the market as it seemed fresh, delicious, gluten-free baked goods were hard to come by. And so, I launched my small business with a focus on quality and sustainably-produced ingredients. I use pasture-raised eggs, organic butter, and organic flours as much as possible. Now, Josie’s Bake Shop can also accommodate dairy free, as needed, to spread joy to even more people.

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At Josie's, I take special care to create two types of baked goods. My "everyday treats" feature a proprietary, gluten-free flour blend of oat, buckwheat, and brown rice flours. They give the treats a hearty, nutty flavor, and compared to products baked with refined starches, add significant fiber and nutrients. Additionally, I often incorporate other nutritionally-rich ingredients to these treats such as almond flour, walnuts, and flax meal. However, there is a time and a place, when indulgence, not nutrition is the primary concern. My "celebration treats" - cakes, cupcakes, tarts, and more - use a gluten-free flour blend that mimics the properties of wheat flour. Consequently, the flavor AND texture of the end product is in line with those well-loved, nostalgic memories of birthdays, dates, and anniversaries past.

 

Josie’s is named after my maternal grandmother, an industrious homemaker with a can-do spirit. I hope that that attitude is apparent in the quality of my baked goods and ability to accommodate various dietary restrictions. I want everyone to partake in the joy of moments - big and small - celebrated with a love-filled, scratch-baked treat.