This is a test post to see how this works can the baker talk to the visitor? Will they comeback to read and buy.

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.