About Us
Why Reynolds Roost exists
Reynolds Roost started the way most small bakeries do — out of frustration. Tiffany's grandmother has celiac disease, and others in our family have multiple food allergies — and most "gluten-free" treats either taste like cardboard, get cross-contaminated in shared kitchens, or quietly contain dairy and soy. Tiffany got tired of choosing between trustworthy and tasty. So she built a kitchen where you don't have to choose.
The dedicated gluten-free promise
Every item we make is baked in our dedicated gluten-free kitchen at home in Anderson, Indiana. That's not marketing language — it means there is no wheat flour anywhere in the building. No shared mixers, no shared sheet pans, no shared fryer. We can serve customers with celiac disease without mental gymnastics about cross-contact, because there is no cross-contact to manage.
Always dairy-free. Always soy-free. Often more.
Beyond gluten-free, every item is also dairy-free and soy-free as the baseline. Most items are nut-free. Many are vegan. Each product page lists the specific allergen claims that apply — no guessing.
Always baked to order. Local pickup only.
We don't ship and we don't keep a storefront. We bake what's been ordered within 24 hours of your order, at our Anderson home kitchen. Everything you pick up is just out of the oven, and prices stay low — and it lets us answer the door personally when you stop by.
About the name
Reynolds is our family name. Thanks to you, Tiffany and team keep baking for this community, every day. The two-egg watercolor logo is a nod to the family of allergy-aware people we bake for — every shape, every color, every kind. Welcome to the roost.