Lowcarb Avenue is a Frederick, Maryland bakery making low-carb breads and baked goods for people who want familiar flavor without the usual carbohydrate load. Founded by Dr. B, a nutrition, obesity and preventive-medicine specialist trained at Johns Hopkins, the business grew from bread she developed in her kitchen and shared with her patients. Its breads use clean-label, non-GMO ingredients and include naturally fermented sourdough made without artificial preservatives, resistant starches or sugar alcohols.
Éban’s BakehouseFrom four loaves baked overnight in a Columbus apartment, Éban’s Bakehouse has grown into a 12,000-square-foot bakery making certified gluten-free breads, cookies, and baking blends. Veteran and family-owned, the company is led by chefs Eric Braddock and Adrienne Novak and uses responsibly sourced organic and non-GMO ingredients in artisan, small-batch baking. Its products reach thousands of accounts across more than 16 states, while the bakery recycles and composts extensively to reduce its landfill waste.GROVE CITY, OH
Schmidt BakingRooted in Baltimore, Schmidt Baking is a family-owned bakery that has been making fresh breads and other baked goods for more than 135 years. Its Old Tyme line carries that neighborhood-bakery tradition forward, while the 647 line adapts familiar bread and rolls with fewer calories and more fiber. The company also supports charitable causes in Baltimore and beyond and invests in lower-waste, lower-emission bakery operations.NOTTINGHAM, MD
The North Hill Bakery, LLCFrom a Chagrin Falls kitchen, North Hill Bakery makes small-batch sourdough wheat crackers using a 36-hour fermentation and all-natural ingredients. The woman-owned Ohio business grew from founder Katy’s pandemic-era sourdough experiments and the encouragement of local neighbors, with its original Black Pepper cracker still at the heart of the line. Its crackers now reach retailers across Ohio and in Chicagoland, ready for snacking or a charcuterie board.
Laurie's Grain-Free BakehouseLaurie’s Grain-Free Bakehouse grew from founder Laurie’s personal search for food she could safely eat after developing severe wheat and gluten intolerances. Launched in 2005, the Lansing, New York bakehouse now makes small-batch bread for people who miss the texture of traditional loaves but need a grain-free option, working in a dedicated kitchen to reduce cross-contamination.LANSING, NY