Surprisingly, instead of feeling defeated, I felt a sense of relief. At last, I had an answer. What seemed like a limitation became an opportunity and an invitation to test my creativity and rediscover my lifelong love for baking through a new lens: the art of gluten-free.

But celiac disease was only part of the picture. In the years that followed, I was diagnosed with additional autoimmune and chronic conditions. I most distinctly remember leaving a doctor’s visit where I left in tears after being told that the only option was to wait for my disease to progress and then rely on medication for the rest of my life. That wasn’t a future I could accept, not for myself, and not for my family.

Immediately following the appointment I began doing my own research. I connected with the holistic medicine community, pursued a master’s level education in holistic nutrition, and embraced food as medicine. By learning how to nourish my body, I was able to ease symptoms, reverse some of my autoimmune conditions, and ultimately reclaim my life.

This healing journey transformed the way I approach food and baking. I realized that most products on the market, even those labeled “gluten free,” were filled with inflammatory ingredients like processed sugar, corn, nightshades, and dairy by-products. I knew I could do better, ultimately I had to.

Under the Pines was born from that belief that gluten free bread could be both safe and deeply nourishing, without compromise. Every loaf is crafted with love, using ingredients chosen not only for taste, but for how they support health and wellness.

My goal is simple, to create bread that heals, connects, and makes every table feel a little more whole.

Rooted in purpose. Crafted with care. From my kitchen to yours.

With love,

Skyler