In 2008, Mary Burgdorff purchased Molly’s Gluten-Free Bakery as a way to help those who struggle with a gluten-free diet. Inspired by her son, who was diagnosed with Celiac disease in 1997, she knows how difficult it is to find good gluten-free breads and other bakery items. “Molly’s” Bakery, affectionately named after a little girl with Celiac disease, was purchased from Bill Hanson (life-long baker and grandfather of Molly). Today, Molly’s still uses most of Bill’s gluten-free recipes.

Food. Not Medicine.

For the past four years, Mary’s made the bakery her own by living out her mission to make each person who deals with Celiac disease feel normal with every gluten-free item she bakes. She prides herself in gluten-free products that look great, and taste great. Why? Because they should. Dinner time shouldn’t mean feeling like the only one with a plate of different food. School lunches should still include your favorite PB&J. And a happy birthday should include a delicious cake.

We believe in our product, and so should you.

At Molly’s we strive for perfection with everything we bake. Our products look great, and taste great. If for some reason you are not satisfied with us, we want to know. Please give us a call.