Welcome back to bread is our motto, and for many people, that phrase is hope. For those on the low carb, keto, paleo diet, or diabetics and people with celiac disease, it used to be near impossible to find bread that wasn’t filled with gluten, carbs, and sugar, let alone an alternative that tasted good.
Julie Fox-McClure saw that need and began her journey to bring people just that; an alternative to carb and sugar filled bread. She crafted a formula to produce delicious grain free, dairy free, gluten free, and non GMO bread with zero sugars and no added chemicals. With all those incredible qualities, people were shocked to find that Julie’s bread actually tasted delicious. Now, Julie continues to bring bread back to those who dearly love their bread, but hate the bloating, tiredness, and effects of high carb, nutrient devoid traditional baked goods.
Our bread is thoroughly lab tested and we’ve proven time and time again that Fox Hill Kitchen’s bread consistently maintains very low carb, keto standards, and also contains zero sugars at any serving size. We don’t add any chemicals or preservatives. Our ingredients are grain free, dairy free, and GMO free, meaning those on a paleo diet can enjoy our great tasting bread with no worries. People working to manage their diabetes love our bread as well, zero sugars means no worries when it comes to enjoying our bread. We receive many happy reports that our products have never caused a rise in blood glucose after consuming any amount of our products. We want to provide everyone with a worry free bread filled life by giving people the healthiest bread possible for an affordable price.
At Fox Hill Kitchens, we’re dedicated to providing delicious, healthy bread to you and your family, so you can enjoy what you like and still feel wonderful.
I have lived in the beautiful countryside of Northern Vermont for the past two decades on a 20-acre mini-farm with my husband and our two children. We’ve raised an assortment of animals over the years, along with a large vegetable and herb garden. I have been a food professional, baker, sometime chef and caterer for my entire adult life and have a culinary degree from New England Culinary Institute.
I’ve always struggled some with my weight, especially after the birth of my second child when I was 42. At that time, I also acquired an autoimmune digestive disorder called lymphocytic colitis. My husband had been working with a paleo diet since 2001 and it had been very good for him in dealing with allergies and other problems, so at the age of 44, I started with paleo, which helped with some digestive issues but not my weight. I then enhanced my diet with low-carb and keto. My digestive problems cleared up without drugs, and fifty pounds melted off and stayed off.
I was very disciplined with my diet and was sorry to say goodbye to bread and my identity as a baker, but none of the substitute products or recipes worked for me or my family. I couldn’t give up the idea of bread and kept tinkering with formulas until I found something that really worked.
Paleo(f)x 2015 was our official launch. I had been sitting on these buns for a couple of years, selling locally to friends and family and a nutritionist who uses it for clients with metabolic disorders. Giving up bread seems to be a major obstacle for some people trying to turn their health around, and this product can help with that.
We are working to continue expanding our outreach and having our products be available to as many people as possible. We ship anywhere in the U.S and have limited availability in some shops and markets. If you don’t see our products in a store near you, feel free to request to your store manager for our products to be carried. These requests help us tremendously. Many thanks for all your support.
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