Why people drive hours to get here
It's not just safe. It's actually good.
A lot of gluten-free bread tastes like an apology. Ours doesn't. We bake everything in-house, from scratch, using a custom blend of millet, sorghum, teff, buckwheat, and brown rice — no gluten-free wheat starch, ever. People drive from Boston, from Maine, from hours away, and tell us the same thing every time: they forgot they were eating gluten-free.
"Some customers report driving five hours round-trip to stock up." — Yankee Magazine, 2026 New Hampshire Travel Guide
"I cried. That's how good this food is." — Bryson B., FindMeGlutenFree review
Built for Celiac, not just "gluten-friendly"
No wheat has ever been in this building.
Shared kitchens mean airborne flour and shared equipment — for Celiac, that's not a minor risk, it's the whole problem. Dishon is a completely dedicated gluten-free facility: no gluten-containing ingredients on the premises, ever. That's not a marketing claim, it's how the kitchen is built.
"Fully celiac safe... some of the workers there have celiac as well." — Claudia, FindMeGlutenFree review
How it's made
Nothing here is rushed, and nothing is a shortcut.
Every product starts as raw gluten-free flours we blend ourselves — not a pre-made mix from a bag. Dough is shaped by hand, given the time it needs, and baked the way it would have been before "commercial" and "gluten-free" ever had to mean the same thing. Everything is baked fresh daily, in-house — you'll smell it the moment you walk through the door.
Our own flour blends, mixed in-house
We don't start from a store-bought gluten-free flour mix. We mix our own blends — millet, sorghum, brown rice, tapioca, and more — weighed and combined by hand in small batches, built specifically for the loaf they're going into. It's slower than buying pre-mixed flour, but it's the reason the crust and crumb hold up like real bread.
Boiled the old-world way, then baked
Most gluten-free "bagels" skip the boil entirely — it's faster, and the dough is easier to work with when you cut that step. We don't cut it. Every bagel is boiled first, the way a real bagel is supposed to be made, then baked fresh each morning. That's where the chewy exterior and soft interior actually come from.
Hand-pressed dough, patiently par-baked
Our pizza dough is pressed by hand, not machine-extruded like a frozen supermarket crust. It's par-baked first to set the structure, then finished to order — a two-stage process that takes longer than a straight bake, but it's the only way to get a real 14-inch crust with actual chew, instead of the thin, cracker-like shell most gluten-free pizza settles for.
What's in the case
Bread, bagels, pizza, and sweets
Bread
White & brown boules, sandwich loaves, dinner rolls
Bagels
Six flavors, boiled and baked fresh every morning
Pizza
Fresh pizza crust and slices, made in-house
Sweets
Tarts, cookies, scones, seasonal pastries, and more
Before you visit
A few things people ask
Do I need to order ahead, or can I just walk in?
Walk-ins are always welcome. Popular items — bagels and pizza especially — do sell out, so earlier in the day is a safer bet on weekends.
Is there parking?
Yes — on-street parking right on Elm St, plus the Victory Parking Garage one block away at the same rate as street parking.
Is your bakery really 100% gluten-free?
Yes. This is a dedicated gluten-free facility — no gluten-containing ingredients have ever been on the premises.
Are your products nut-free?
No — we do have nuts in the bakery, so we can't guarantee our products are safe for those with nut allergies.
Do you have dairy-free or vegan options?
Yes — plus a rotating selection of fresh and frozen grocery items from other local New Hampshire producers.
Can't make it to Manchester? Do you ship?
Yes, we ship our bread and bagels — see our online shop for details.
Who's behind the counter
Started by someone who needed this bakery to exist.
Evan was diagnosed with Celiac disease in his early 20s and spent years unable to find gluten-free bread that actually tasted like bread. He and his wife Salomé spent three years developing their own recipes before Dishon ever opened — first at farmers markets, then a commercial kitchen, now a storefront in Manchester. It's still a family-run bakery, and it's still built around solving the exact problem Evan had.
— Salomé & Evan
Come see what the trip is worth.
915 Elm St, Manchester, NH 03104
Thurs–Fri: 10am–5pm
Sat–Sun: 10am–3pm
Popular items sell out — bagels and pizza go first.
Parking: on-street on Elm St, or the Victory Parking Garage — 1 block away, same rate as the street.
Can't make it in? Order pizza for delivery on Toast.
512+ reviews across Google and the celiac community
What people are saying
"The absolute best gluten free pizza I have ever had!"
Espe Kincaid · Google
"Tucked into downtown Manchester like a little gluten-free treasure chest."
Maria Arcuri · Google
"The cinnamon rolls of my dreams. I was super happy to find this spot."
Thressa J · Google
"I cried. That's how good this food is."
Bryson B. · FindMeGlutenFree
"Fully celiac safe. Some of the workers there have celiac as well."
Claudia · FindMeGlutenFree
"The best bread, bagels and pizza! Make the trip — you won't be disappointed."
Jane · FindMeGlutenFree