Sky High Cuisine was born out of the simple pleasure of sharing homemade food with friends and family. We believe that healthy, satisfying, and gluten-free can happily coexist, which is why each one of our pastries is stirred, scooped, and baked fresh for each order right here in the Tetons. We source organic and local ingredients whenever we can, never skimping on quality (or chocolate chips), using allergy-friendly recipes and sustainable practices to help bring delicious treats to our community and yours.

After discovering a gluten intolerance 10 years ago, Teri, founder of Sky High Cuisine, set out to create new ways to bake some of her favorite treats. With so many mediocre gluten-free substitutes out there, she knew whatever she made had to taste extra good, especially if she wanted her friends and family to be satisfied. The bar was high, Sky High.

Years of mashed bananas, cracked eggs, and sprinkled chocolate chips led to the original gluten-free Banana Muffin, a coffee shop classic which is a best-seller to this day. Careful attention to detail (and plenty of sampling) blossomed into an array of muffins, cookies and granola, entirely gluten-free with dairy-free and vegan options.

When Sky High was finally launched in 2018, Teri’s goal was to share her baked goods with the community without compromising her values. Sustainability was high on that list, so Sky High works to minimize waste, using compostable packaging whenever possible and staying away from stores that insist on using single-use plastic containers. Compostable waste from the kitchen goes to nearby farms, and recipes use local ingredients whenever possible.

For Teri, sustainability is about more than waste, it’s also about people. A core Sky High value is to ensure employees are treated with dignity and paid a living wage. Baking is hard work, but Teri strives to make Sky High a fun, accepting, and creative work environment that employees are proud to share the success of.