The Crafted Crumb & Co., a new home-based bakery specializing in allergy-friendly baked goods, offers gluten-free and vegan breads, pastries, and desserts made in a dedicated celiac-friendly kitchen.
Founder Michelle Flener began developing the business in January after a personal health journey that dramatically changed the way her family approached food.
“I was sick for almost two years before they finally found that I had celiac disease,” Flener said. “Around the same time, my husband was diagnosed with alpha-gal. Between the two of us, we developed gluten sensitivity, dairy sensitivity, and egg sensitivity.”
Flener, 53, lives in the country with her husband and their five sons. After years as a stay-at-home mother, the couple’s diagnoses forced them to rethink nearly everything they ate.
“There were a lot of things that we were navigating around that made our lives pretty miserable,” she said. “We were basically afraid to eat because we did not know how foods were going to affect us.”
Determined to find foods they could safely enjoy, Flener began researching gluten-free flours and experimenting with recipes that avoided common allergens such as dairy and eggs.
During that process, she realized many other families were facing the same struggles.
“We realized that there were so many other people going through the exact same thing,” Flener said. “I started baking and seeing if anyone was interested, and several people came to me saying they suffer from the same issues.”
To ensure the safety of her products, Flener maintains a strictly gluten-free home kitchen.
“With us having a celiac-friendly kitchen, I keep no gluten in the house,” she said. “We can use dairy and eggs here and there, but I try not to. If someone says they can’t have dairy or eggs, I can work around that.”
The bakery operates from a dedicated workspace created inside the family’s home. Two years ago, they remodeled their house and added a large scullery off the kitchen. When Flener decided to launch the bakery, the space was transformed into a small production kitchen.
“My husband joined in and said, ‘Here, let me help you,’” Flener said. “We completely remodeled the scullery and made it into a bakery off of our kitchen. There’s a door so it’s closed off from the main living area, so I can come in and work on allergy-friendly foods for anyone who orders.”
The Crafted Crumb & Co. offers a variety of baked goods, including cakes, cookies, and brownies, but Flener said her passion lies in creating everyday staples that many gluten-free bakeries avoid.
“One of the things that I have really dove into is doing staples — breads, artisan breads, scones, and muffins,” she said. “When you get into bread making, you have to make your own combination of flours. It’s a little more difficult, so not many people do it.”
Because she was diagnosed later in life, Flener said she is especially focused on recreating familiar flavors.
“My palate had not had time to adjust to what people consider regular gluten-free foods,” she said. “If I baked something and it did not remind me of something I had tasted before my diagnosis, I would dump it and start again.”
In addition to baking, Flener also incorporates another creative skill into her business — woodworking and laser engraving. She hopes to combine the two crafts through customized gift options.
“If I make a pie, I’d love to have a custom wooden box with engraving as a gift,” she said.
Flener said the response from customers so far has been overwhelmingly positive.
“I’ve had so many people tell me they were extremely shocked that the things they’re eating have no gluten, no dairy, and no eggs,” she said.
Currently operating as a home-based processor, Flener accepts orders through her Facebook page while working to develop a regular menu. She also plans to begin selling at the local farmers’ market on Saturdays.
Looking ahead, Flener said her long-term goal is to expand into a commercial kitchen and continue raising awareness about the need for better allergy-friendly food options.
“Food should bring people together and not leave someone out,” she said. “I want people to know that they do have options.”
