After running a bakery in Nyack, New York, for eleven years, Jill Miller and her husband, Lou, moved to Kennebunkport, Maine, where they opened a new bakery. Jill had built a reputation for outstanding homemade pies, but she kept hearing the same request from customers: could she make something gluten-free that actually tasted good?
She was determined to make a gluten-free crust that was moist, flaky, and delectably buttery. Jill refused to compromise on quality, filling her pies with f
After running a bakery in Nyack, New York, for eleven years, Jill Miller and her husband, Lou, moved to Kennebunkport, Maine, where they opened a new bakery. Jill had built a reputation for outstanding homemade pies, but she kept hearing the same request from customers: could she make something gluten-free that actually tasted good?
She was determined to make a gluten-free crust that was moist, flaky, and delectably buttery. Jill refused to compromise on quality, filling her pies with fresh fruit and the finest ingredients without preservatives or additives. The result was so good that Jill and Lou built a dedicated gluten-free kitchen in Biddeford's North Dam Mill, where every pie is lab-certified gluten-free. Jill's decade of baking experience shows in every bite, proving that gluten-free doesn't mean sacrificing the buttery, flaky goodness that makes a perfect pie.
