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
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.
