Vegan and Gluten Free in Missoula, Montana
We are a small-scale, from-scratch, wholesale bakery in the heart of the Rocky Mountain West. Everything we make is both vegan and gluten-free.
Flavorful, innovative food. For everyone.
In our kitchen we make delicious food for everyone.
We believe conscious food choices mean valuing the health of our customers, our community, and our planet. Many of our customers have food allergies and we take their safety very seriously. Everything we make is gluten-free and we bake out of a dedicated gluten-free facility. We are also proudly vegan, we use no animal products in our baking and we source only plant-based ingredients. Additionally, we prioritize local and seasonal ingredients and we purchase fresh fruit and produce from small-scale Montana farmers whenever possible.
But most of all we care deeply about flavor, beauty, and innovation. Which is why our products are about more than dietary restrictions, they are about love of food.
Working in tandem.
Beth Gherlein and David Tyson
Beth and David met in Chicago in 2010, where they both worked in bakeries and restaurants after college. That summer they made their first joint purchase, an electric blue 1965 Schwinn Twin tandem bike that would become the inspiration for Tandem Bakery's logo and mission: to create a business where conscious food choices work in tandem with flavor and innovation. In 2011 the couple moved to Missoula, where David attended graduate school at the University of Montana, and in 2012 they debuted their signature vegan and gluten-free doughnuts at the Clark Fork Market. Beth and David are thrilled to work and live in Missoula, where a vibrant and adventurous food community supports their vision and their daughter is growing up surrounded by mountains and rivers.