We’re Alyssa and Aaron, the husband-and-wife team behind Ottobahn Baking Co. Our journey began with a deeply personal experience.

When our son suffered an anaphylactic reaction to peanuts at just six months old, everything about food changed overnight. For more than ten months, he couldn’t safely eat any of the top nine allergens, severely limiting his exposure to new foods during a critical stage of development. As we navigated severe eczema, prescription treatments, and the constant worry surrounding every meal, we quickly realized how difficult it was to find foods that were both nourishing and trustworthy.

What began as careful label-reading turned into hours of researching ingredients and learning how food is made. We grew increasingly frustrated by how inaccessible minimally processed foods had become, especially options free from soy, seed oils, and unnecessary additives.

That experience made one thing clear: thoughtfully made, whole foods aren’t just a preference. For many families, they’re essential.

Driven by the desire to make high-quality, allergen-conscious baked goods accessible to families like ours, Alyssa began experimenting with slow-fermented sourdough and small-batch baking. Every loaf and treat is made with thoughtfully chosen ingredients, clear labeling, and care — the same way we bake for our own family.

Aaron supports the bakery behind the scenes, handling everything from website systems and online ordering to social media and financial operations. Together, we combine the art of traditional baking with modern ingredient standards to bring wholesome, reliable baked goods to our community.

At Ottobahn Baking Co., we’re proud to be a veteran-founded, home-based, family-focused company, rooted in the belief that good food should be accessible to everyone. Together, we’re building something simple, honest, and carefully made, because we know firsthand how much trust matters when it comes to food.