All products that leave the Canyon Bakehouse facility in Loveland, CO, are frozen after baking and through distribution—and sometimes through the point of sale. Freshly baked loaves spend about four hours in the blast freezer to get to a core temperature below 20°F. Some retailers go the thaw-and-sell route.
This difference between frozen versus ambient product illustrates how challenging the merchandising of gluten-free baked goods can prove. Usually, you have a product, and it’s clear where it will sell in the grocery store, says Josh Skow, co-founder and CEO. “That’s not cut-and-dry with gluten-free.”