08/03/2026
Get to know our vendors! This week: Bunnie Bakes 🐰
For Bunnie Myers and Ollie Weber, Bunnie Bakes began with a simple belief: everyone deserves to enjoy a treat.
After both were diagnosed with multiple food allergies in adulthood, they became familiar with showing up to parties, weddings, markets, and family gatherings only to discover there was little—or sometimes nothing—they could safely eat. Rather than continue missing out, they decided to create the options they wished had been available to them.
Bunnie founded the cottage bakery in Idaho Falls in 2022, with Ollie helping support the business during its earliest markets. The two met through another job and quickly became close friends. After they both relocated to Pocatello in 2024, Ollie officially joined Bunnie as a full business partner.
Together, they create baked goods that are entirely gluten-free, nut-free, and vegan, while working hard to preserve the flavor and texture people expect from traditional treats. Many customers are surprised to learn that what they are eating is gluten-free or vegan—which Bunnie and Ollie consider one of the best compliments they can receive.
Their menu changes regularly, but some customer favorites include flavored focaccia, Monster Munch cookies, Shirley Temple cupcakes, triple chocolate cupcakes, banana bread, zucchini bread made from Ollie's grandmother's recipe, and colorful cake push pops. Their focaccia has become the bakery's top seller, and everything for the Market is baked fresh the night before.
Baking has been part of Ollie's life since childhood, when she first learned alongside her grandmother. Through Bunnie Bakes, she has been able to reconnect with that love of creating good food and sharing it with others. She and Bunnie work closely together, each bringing different ideas and strengths to the baking process.
Creating food for customers with allergies also means taking preparation seriously. Bunnie Bakes avoids peanuts, tree nuts, coconut, oats, and sesame in most products. Depending on the recipe, they use prepared gluten-free flour blends or create their own combinations using ingredients such as sorghum, tapioca, and millet. Equipment is dedicated to specific ingredients rather than simply being washed between uses, helping them reduce the risk of cross-contact.
Visitors are always encouraged to ask questions. Whether you want to know more about their ingredients, baking methods, cross-contact precautions, or simply need a few gluten-free baking tips, Bunnie and Ollie are happy to talk.
Accessibility is important to them in more than one way. Along with creating options for people with restricted diets, they work to keep their prices as approachable as possible. Their goal is to make sure fewer people feel excluded from enjoying a cupcake, cookie, slice of bread, or other special treat with their friends and family.
Because Bunnie Bakes currently operates as a cottage bakery, its menu is limited to shelf-stable products. Bunnie and Ollie are now searching for a physical location where they can grow into a brick-and-mortar bakery, expand into items such as cheesecake and pies, and eventually operate the business full time.
Until then, they will continue sharing their love of dessert through markets, custom orders, and community events. Bunnie Bakes joined the Portneuf Valley Farmers Market partway through the 2024 season and is now celebrating its third year with us.
Stop by their booth, ask a few questions, and give something new a try. You may just find a new favorite—and never guess that it is gluten-free, nut-free, and vegan. 🧁✨
