A New Chapter for DIPPED, by Ashtyn: Baking Without Boundaries

I’m beyond excited to share with you the next phase of DIPPED, by Ashtyn, where my passion for baking meets the real needs of those with dietary restrictions. While I will continue offering my traditional, homemade baked goods under Kansas cottage food laws, my heart is set on creating something even more inclusive—a physical location where individuals with dietary needs can feel safe and enjoy delicious food without worry.

For those unfamiliar with celiac disease, it’s a condition that prevents people from consuming gluten without severe health consequences. The idea of not being able to indulge in food that others take for granted can be overwhelming. That’s why, if I’m fortunate enough to open this new chapter of DIPPED, my bakery will prioritize creating safe, gluten-free, and low-FODMAP treats.

While I will continue making my beloved traditional baked goods at home, my future physical location will be dedicated to serving those with dietary challenges. And let me tell you, as I’ve been researching and building my business plan, I’ve realized just how many people are affected by these issues. It’s been an emotional journey. Until you experience these challenges firsthand, it’s hard to grasp the fear and uncertainty that come with simply trying to enjoy a meal.

I recall a specific moment when I was on a bachelorette trip, and we stopped at a Mexican restaurant. I was faced with a menu full of items that could make me sick. I asked for two tacos without the tortillas (they only offered flour tortillas) and I asked if lettuce was available, but they only offered cabbage. Cabbage wasn’t an option for me. Then, I asked if they had any other toppings, but most contained onions—another food I need to avoid as part of my low-FODMAP diet. I ended up eating ground beef with rice, and even then, I couldn’t be sure it was safe because of the seasonings.

These situations remind me that dining out isn’t always a carefree experience for everyone. Many people have to choose between risking their health by eating something questionable or going hungry until they can find safe food. This reality is why I’m so driven to create a space where people can feel confident that what they’re eating won’t make them sick.

Through this journey, my hope is to not only bake for those with dietary needs but to build a community that understands and supports them. If you’ve never experienced these challenges, I invite you to walk with me and gain insight into the daily struggles people face. DIPPED, by Ashtyn, is more than a bakery—it’s a place where food restrictions are respected, and joy can be found in every bite.