When co-founder Christi Skow was diagnosed with Celiac Disease in 2007, the Canyon Bakehouse mission to make high-quality, great-tasting gluten-free breads began. Frustrated by gluten-free breads that lacked in taste and nutritional value, Christi, her husband, Josh, and their friend and Master Baker, Ed Miknevicius, set out to bake breads that were free from gluten and other allergens, but held the taste, texture and feeling of “real” bread.
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|Job Title||Location||Category||Department||Type||Distance (miles)|
|3rd Shift Production Worker $16.60-$19.00||Johnstown||Technician||Full Time|
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