Renby's Sugar Shoppe is a gourmet, gluten-free bakery based in Emeryville, California. We handcraft our cookies and cupcakes in small batches using high-quality ingredients, including Guittard Chocolate, organic Straus Family Creamery European-style butter, and Metzer Farms cage-free eggs.
We are proud to be an Alameda County-registered cottage food operation (CFO). As part of a growing crop of CFO businesses, we are featured in this season's issue of Edible East Bay! Check out this amazing article about the Homemade Food Act to learn more about how this new law is helping small businesses like us.
Catch us at the following monthly markets in 2014!!
Can't make it out to the markets? Order online anytime on our Square Market page!
When a friend, recently diagnosed with celiac, complained of the lack of delicious gluten-free baked goods in the market, I wondered: is it truly possible to create a gluten-free dessert worthy of the word "treat"?
After experimenting with various flours and baking techniques, I founded Renby's in 2010 armed with two solid recipes. Since then, my product line has grown to over a dozen cookies and cupcakes. People often ask what a gluten-eater is doing running a gluten-free bakery. The answer is simple: It tastes great and it's a heck of a lot more fun!
Renby's Sugar Shoppe goods are made in a home kitchen that is inspected yearly by the county health department (read more about cottage food operations (CFOs) here). All equipment is used exclusively for gluten-free baking, but I do (very occasionally) bring wheat-based products into the kitchen. For your safety, I periodically use an ELISA test to confirm the products contain less than 10ppm (parts per million) gluten. There are no wheat, barley, rye, or other flours containing gluten in the kitchen ever.
Most products contain dairy (generally just butter), but some can be made without. If you have any specific questions about dairy-free products, please don't hesitate to ask!
My name is Ren Buenviaje, and I live and bake in sunny Emeryville, California. I was raised in Chicago by two computer geeks who barely knew how to boil water. Unsurprisingly, I majored in computer science and work in the tech industry.
I'm pretty sure I always loved food in some capacity. But it wasn't until my freshman year of college, when I did a stint as a market manager for the City of Chicago Farmers Markets, that my interest in food really grew. Free organic peaches and heirloom tomatoes can really motivate one to learn how to cook! After that, I regularly made room for culinary endeavors. While working as an identity and security consultant, I took two months off to do an externship at a Michelin-starred restaurant in New York City and helped San Francisco's Sour Flour bake their first 1000 loaves of bread.
My consulting job required me to travel entirely too often, so I finally left in 2011 to set down roots in the Bay Area. Nowadays, I write code for the fine folks at ZipRealty by day and run Renby's by night. In my spare time (yes, I do still have some!), I love to hike, snowboard, read up on design, and write silly music for iPhone games.
Catering requests? Gluten-free questions? Please send any special requests, baking questions, or just plain friendly hellos to firstname.lastname@example.org. You can also follow my gluten-free baking adventures on Twitter, Facebook, and Tumblr. I look forward to hearing from you!
Get access to Sugar Socials*, gluten-free tips and tricks, and other Sugar Shoppe updates by signing up for our totally awesome mailing list**!
* What the heck is a Sugar Social, you ask? In a nutshell, it's our way of meeting our customers and getting feedback by offering up sample tastings of new recipes we're working on. There are also board games and, occasionally, alcohol involved :)
**We never ever sell any of your personal information to anyone for any reason. Pinky swear!