About

At Just As Good Gluten Free Bakery, I believe your bread should never feel like a compromise. Crafting gluten-free sourdough at 5,280 feet is a labor of patience, science, and mile-high magic.

Baking at a mile high isn't just a location—it’s my craft. A few years ago, I wondered what it would take to make my own sourdough loaves, bagels, and English muffins from scratch instead of buying expensive, substandard breads from the store.

In 2023, my sourdough breads were born in my home micro-bakery through a slow, wild fermentation process—built to develop deeper flavor and a better, more bread-like texture with my specialty gluten-free flour blend. And those store-bought loaves I used to buy? Let’s just say, I’ve never looked back.

Now I balance the physics of high-altitude rise with the comfort of an old-world bakery to bring you a tender, airy crumb—completely free of gluten, naturally leavened, and baked with love in the Mile High City.