A small-town business is now drawing eyes from major Wall Street investors. Livingston County Pizza and Gluten-Free Bakery in Avon, New York, began as a standard neighborhood pizza shop two decades ago. Owner Paul VanValkenburg shifted the shop’s focus when a customer requested a gluten-free pie years ago. That single request sparked a specialization that has made the bakery a destination for people from all over New York State.
The bakery now offers one of the largest gluten-free menus in Western New York. VanValkenburg notes that customers often express relief when they see the options available to them, as they have struggled to find safe food elsewhere. This dedication to quality has allowed the shop to survive and grow for over 21 years.
Now, the operation faces a potential shift. Investment firms from Wall Street have visited the Avon site to evaluate the business model. VanValkenburg aims to scale operations to serve millions of customers while keeping the recipes fresh and the environment safe for those with wheat sensitivities. The bakery remains open six days a week as it navigates this next stage of growth.