Spotlight on Our Active Members and Alumi

Under The Pines Bread Company

The Heart Behind the Loaves

At Under the Pines Bread Company, our mission is to nourish and connect through the craft of wholesome, naturally leavened food. Born from a journey of healing, baking is my love language and a way to celebrate real ingredients, create shared meals, and extend true hospitality.

We are committed to bringing peace of mind to those with celiac disease, gluten sensitivities, and other allergies by offering safe, gluten free and allergy friendly breads that never sacrifice flavor, texture, or quality.

Our philosophy is rooted in integrity, transparency, and inclusivity. We believe food should be prepared with care, using organic, seasonal, and locally sourced ingredients whenever possible. All our products are free from gluten, peanuts and unsafe additives. Naturally fermented and never rushed, our breads embody flavor, authenticity, and nourishment. To us, gluten free is not a limitation but an invitation to create something truly exceptional.

My Story

I’m Skyler, the baker and heart behind Under the Pines. My journey into gluten free baking began not in a kitchen, but in the middle of years of health struggles. After countless appointments and unanswered questions, I was finally diagnosed with celiac disease following the birth of my third child.

Surprisingly, instead of feeling defeated, I felt a sense of relief. At last, I had an answer. What seemed like a limitation became an opportunity and an invitation to test my creativity and rediscover my lifelong love for baking through a new lens: the art of gluten-free.

But celiac disease was only part of the picture. In the years that followed, I was diagnosed with additional autoimmune and chronic conditions. I most distinctly remember leaving a doctor’s visit where I left in tears after being told that the only option was to wait for my disease to progress and then rely on medication for the rest of my life. That wasn’t a future I could accept, not for myself, and not for my family.

Immediately following the appointment I began doing my own research. I connected with the holistic medicine community, pursued a master’s level education in holistic nutrition, and embraced food as medicine. By learning how to nourish my body, I was able to ease symptoms, reverse some of my autoimmune conditions, and ultimately reclaim my life.

This healing journey transformed the way I approach food and baking. I realized that most products on the market, even those labeled “gluten free,” were filled with inflammatory ingredients like processed sugar, corn, nightshades, and dairy by-products. I knew I could do better, ultimately I had to.

Under the Pines was born from that belief that gluten free bread could be both safe and deeply nourishing, without compromise. Every loaf is crafted with love, using ingredients chosen not only for taste, but for how they support health and wellness.

My goal is simple, to create bread that heals, connects, and makes every table feel a little more whole.

Rooted in purpose. Crafted with care. From my kitchen to yours.

Meet the woman behind it all
Rachel has had a lifelong love of cows and ranching. As a young Oregon kid growing up on the edge of city limits, she would build cattle ranches with her Texas Longhorn play sets, read Little House on the Prairie and dream of living in the country with her cows. She solidified her dream of running a cattle operation after high school, when she deferred admission to college and worked on an Australian cattle station in the Outback. 
 
Over time, Rachel became more environmentally conscious and interested in the ethical sourcing of her food. As she began to think more critically, she noticed how many marketing lies and loopholes were out there, confusing consumers. Words like “sustainable”, “free range”, “grass fed”, were used on meat labels, when the product was anything but. 


Frustrated and feeling like she was unable to trust meat from anywhere, she decided to try the process herself. She did a couple ride-alongs with a mobile slaughter man, and quickly decided she wanted to learn more about processing and butchering. Over the course of several years she learned how to raise, process and butcher her own cows, from start to finish. After butchering, the beef aged in her neighbor’s walk-in cooler until it was time to cut them in his home shop. 
 
Throughout the process she was able to learn from experts like Marena, manager of custom processing at The Meating Place, where Rachel also spent a game season wrapping custom meat. It was only a matter of time before she was collecting more cows to care for and folks were expressing interest in Rachel selling her own beef – and so Vorfreude Dairy Beef was born! Now, just about every minute of the day is spent thinking about cows. 
 
In addition to producing choice cuts of dairy beef, Rachel has a sustainable body product and soap business that includes products made from beef tallow. She also practices acupuncture, is an avid hiker and cyclist, and loves cooking- especially with her beef products.