I’m Tina Jeanette, founder of Beehive Bakery CDA - and a lifelong lover of really good food.
The kind of food that makes your heart sing, your eyes close, and instantly transports you to a memory.
My story
I’ve lived with a severe gluten sensitivity for 25 years. When I first went gluten-free, I hit a wall: most options simply weren’t worth eating. I thought I’d have to say goodbye to fresh-baked bread and pizza, to blueberry muffins and Sunday-morning pancakes… to layer cakes, fruit turnovers, pie, donuts—and yes, cinnamon rolls.
In 2014, I started experimenting in my own kitchen, determined to create gluten-free treats that could fool my non-GF friends and family. (They weren’t about to eat anything “gluten-free,” and I didn’t blame them.) Little by little, those experiments turned into a commercial wholesale bakery, supplying local coffee shops so people like me could meet a friend for coffee and enjoy something truly delicious.
Then life happened. A landlord’s broken pipe flooded my bakery, and rather than fix the damage, my lease was terminated. I moved to a new state, rebuilt on a smaller, primarily wholesale scale, and after about a year, a devastating personal loss made it clear I needed to close and heal.
Through it all, my heart never left the kitchen.
My ‘WHY’
If it’s food, count me in—grow it, grill it, bake it, pickle it. My earliest memories are in the kitchen, and most days you’ll still find me knee-deep in recipes, reworking them to be gluten-free. I have a library of cookbooks (always room for one more), and a firm belief that food is love—healing, soulful, memory-making, and just plain magical.
Making a difference for the Gluten-Free community.
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The gluten-free world has improved a lot, but it’s also become confusing and expensive. There are endless flours, blends, gums, and techniques—and they don’t all behave the same. My mission is to help you rebuild confidence and show a simpler way that doesn’t require seven different flours for one recipe or a pantry full of specialty blends.
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I’m packaging my most successful bakery items into simple, versatile mixes so you can bake great gluten-free food without the overwhelm.
Fewer specialty ingredients: no need to stock 5–7 flours or multiple blends.
Multi-purpose formulas: each mix can be used for more than one bake, giving you options.
Thoughtful sourcing: non-GMO flours and starches, no chemical preservatives.
Flavor and texture first: I aim for the depth of flavor and structure you expect from conventional baked goods—tender crumb, reliable rise, satisfying chew.
How I Can Hel
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Whether you’re just getting started or looking to level up, I’m here to make gluten-free baking clear, doable, and delicious. My goal is that you’ll sit down with people you love, take that first bite, and think, “This is just good food.”
