from rock ’n roll to gluten-free rolls
The story behind Bonne the Baker
Thirty-plus years as a pastry chef. Fourteen years building a gluten-free brand. One new bakery where nothing is left out.
Bonne Richards never went to pastry school. She learned by baking, first for musicians, then for a whole region of gluten-free neighbors.
In the 1990s, working at Warner Brothers Records, she recreated album covers on cakes and kept a three-ring binder of music-themed designs for the artists who asked. From there she became one of the original pastry chefs at Michael Timothy’s, then spent twelve years running the bakery at Sunnycrest Farm in Londonderry, where demand for her gluten-free muffins exploded.
“This is a dream of mine.”Bonne, to Business NH Magazine
After Buckley’s Bakery in Merrimack and years of wholesale to local coffee shops, restaurants and farmstands, she cracked the code on plant-based eggs, and the last piece fell into place: a bakery that is gluten-free, dairy-free and vegan, all the way through.
The road to Amherst Street
- 1990s
Album covers on cakes
At Warner Brothers Records, Bonne recreated album covers, Green Day among them, on cakes. She kept a three-ring binder of music-themed cakes for musicians.
- Next
Michael Timothy's
No formal training, no problem. She became one of the original pastry chefs at Michael Timothy's, under Michael Buckley.
- 12 years
Sunnycrest Farm, Londonderry
Running the bakery at Sunnycrest Farm, her gluten-free muffins took off. "People were driving from everywhere to get them."
- Then
Buckley's Bakery, Merrimack
More pastry, more regulars, and a growing wholesale business with local coffee shops, restaurants and farmstands.
- May 16, 2026
Bonne the Baker opens
Her own storefront in Amherst Street Village, Nashua, supported by a small business loan and the City of Nashua.
Family in the kitchen
Her daughter Chloe helps part time and is, in Bonne’s words, a fantastic chef. She bakes the house multigrain bread.
“I got you covered.”Bonne, to kids who want cupcakes but can’t eat flour, Business NH Magazine
“Some people say ‘I haven’t had a donut in twenty years.’”Business NH Magazine
our promise
100% dedicated. No exceptions.
The bakery is 100% dedicated gluten free and vegan. The HVAC and the entire facility were cleaned, and all of the equipment is brand new. That is the promise behind every muffin on the tray.
As seen in
Also listed on National Celiac Association, Find Me Gluten Free and HappyCow.