Gluten-Free Bakery Opens New Location in Cooper-Young

The bakery fills a regional supply gap for gluten-free options that previously did not exist within a 150-mile radius.

Updated on Oct. 16, 2026 in Openings & Closings

Bold vector editorial illustration of a wicker basket filled with rustic bread, representing a new gluten-free bakery in Memphis. — Jacques-Louis Bakery has expanded into the Memphis Cooper-Young neighborhood, offering the region’s first dedicated gluten-free menu for local residents. AI Illustration. Upload story photo >

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Jacques-Louis Bakery has opened a new location in the Memphis Cooper-Young neighborhood. The business maintains a strictly gluten-free menu to serve individuals with celiac disease and gluten intolerance.

Why it matters

The bakery aims to bridge a significant supply gap in the Mid-South region by providing specialized food options that were previously unavailable within a 150-mile radius. This expansion addresses specific dietary compliance needs for local residents diagnosed with autoimmune reactions to gluten.

The bakery now serves a 150-mile radius that previously lacked any dedicated gluten-free options. This expansion follows the owner's 2018 celiac disease diagnosis, which highlighted the local lack of specialized food production.

The players

Jacques-Louis Bakery

A gluten-free food producer that operates across a 150-mile radius in the Mid-South region.

Savannah Kenney

The owner of Jacques-Louis Bakery who founded the business following a 2018 celiac disease diagnosis.

The details

The bakery operates with a completely gluten-free menu, requiring strict ingredient sourcing and facility management to prevent cross-contamination for customers with celiac disease. By establishing this presence in Cooper-Young, the business centralizes its production to reach a wider regional customer base that previously had no access to specialized gluten-free facilities within the 150-mile span.

2018: Savannah Kenney received a celiac disease diagnosis.
October 2026: Jacques-Louis Bakery opened the Cooper-Young location.

Market Landscape

The bakery follows a growing trend of specialized food operators filling niche supply voids in underserved regional markets. This expansion mirrors the broader increase in dietary-restricted food manufacturing aimed at addressing specific autoimmune patient requirements.

Operators in the food service sector should evaluate whether their product offerings adequately capture regional gaps in specialized dietary needs. Managing strict cross-contamination protocols remains a critical operational barrier for entry into the gluten-free market.

The takeaway

The business highlights the viability of catering to specific medical diagnosis cohorts, such as those diagnosed with celiac disease. Owners should track local demographic health data to identify similar unserved market niches where specialized compliance requirements create high entry barriers.