Where gluten-free never means flavor-free 🍪

You’re trying to eat gluten-free (or bake for someone who does), and honestly? You’re tired of sad, crumbly cookies that taste like regret and dust.

You want something homemade, from-scratch, that’s safe and delicious — something that doesn’t scream "this is the allergen version."

You’re in the right place. I’ve got you.

Hey, I’m CJ

(And that’s Jacob)

— founder, baker, dessert enthusiast, and the face, hands, and heart behind LBH Bakery.

I’ve always found comfort in the kitchen. Baking was my go-to way to unwind after taking on a lot early in life. My shelves are lined (and over-stuffed) with cookbooks full of recipes I’ve tried or can’t wait to. Food has always been how I show love—whether I had the words or not, I could show up with something sweet and homemade.

Growing up neurodivergent (you could say I’ve ✨peer-reviewed✨), connecting with others wasn’t always easy — but food became my bridge. I’ve worked just about every job in a bakery — clerk, baker, cake decorator, bakery manager — so when the idea of running my own microbakery landed in my lap during a what looked to be (and it is!) rocky career period, I knew I had to follow it. After some deep-diving into West Virginia cottage food laws, Little Brick House Bakery was born — part dream, part necessity, all heart🩷

So like, why gluten-free and why cookies? Not that I’m asking… but like.. why?

Haha that’s okay, and perfectly fair. I chose cookies because… well, they’re fun, nostalgic, and easy to share. Plus, I love baking them… even if I’d rather eat cake myself (I can’t be eating the merchandise willy-nilly 😉).

But more importantly, I chose gluten-free because of my mom. She’s a huge part of my life. Growing up, if Mom was on a diet, we all were. Some of it was… let’s say, character-building (looking at you, fish oil tablets and wheatgrass). But when I moved out, I wanted to create a space where my entire family felt good and safe—mentally, physically, emotionally, all of it.

So I stocked my kitchen with gluten-free staples: cauliflower crusts, specialty bagels, keto and paleo-friendly snacks. Tiny tweaks for me, but huge for her. No brain fog, no sluggish crash, no tummy knots when she visited. That shift stuck. I kept experimenting—keto, paleo, gluten-free baking—and by the time I moved in with my partner, Jacob, our kitchen was probably 75–90% gluten-free on any given day.

Now we’re figuring out what it means to really take care of ourselves and each other—adulthood, am I right? And for me, that means leaning into the thing that’s always brought me peace and connection: baking!

I don’t just want to make good cookies—I want to build something that feels like a warm hug on a rough day, a “you’re doing great and I’m proud of you”, a place where people with different needs and stories can still find joy in a treat that’s made for them.

That’s how Little Brick House Bakery was born—with a little stress, a lot of love, and a deep need to feed people good things that make them feel seen.