Valerie Lawson started the Upper Crust Gluten &Dairy-Free Bakery in January of 2008. The bakery sits on a twenty-acre Christmas tree farm in Cheshire,Massachusetts.

Valerie was diagnosed with Celiac Sprue disorder twenty years ago. She began baking her own breads and muffins,as there were no gluten-free products available at that time. Her desire to create better-tasting baked products lead her to return to school to train in the culinary arts. Valerie attended the Culinary Institute of America in Hyde Park,New York. She completed the Gluten-Free Culinary program and opened the Upper Crust Gluten &Dairy-Free Bakery.

The bakery has cookies,cakes,muffins and breads. The baked goods have no hydrogenated oils,trans-fats in them. All flours are gluten-free (using Bob’s Red Mill products) and contain farm fresh eggs and wholesome ingredients.

Mrs. Lawson is unable to accommodate any other food allergies other than gluten and dairy-free intolerances. Valerie welcomes anyone who is newly diagnosed with Celiac Sprue to call for support. Valerie Polidoro-Lawson was a Pre-School Teacher at the Stockbridge Plain Elementary School and former owner of the Peanut Butter &Jelly Pre-School in Pittsfield,Massachusetts. Contact/Feedback.

Misconception

I’d like to address a misconception about gluten products. They have come a long way in the last several years. Due to the availability of better-tasting flours and recipes,especially with my products you can’t taste any difference. Each batch is personally tested before it is sold. I have taken into consideration that many children suffer from this condition. I have made chocolate chip cookies,muffins and cupcakes especially with them in mind. Whether you’re gluten or dairy intolerant or both,you won’t notice
the difference.