Alright – so today we’ve got the honor of introducing you to Bobbyjo Rodriguez. We think you’ll enjoy our conversation, we’ve shared it below.

Bobbyjo, thanks for joining us, excited to have you contributing your stories and insights. Can you tell us about a time where you or your team really helped a customer get an amazing result?

At Starry Lane Bakery, we help customers create core memories every day—moments that change lives. As San Diego’s only dedicated Top 10 Allergen-Free Bakery, we provide a truly safe space, free from gluten, dairy, eggs, soy, peanuts, tree nuts, fish, shellfish, and mustard.
One of my most memorable guests has a severe egg allergy, and the kids have allergies, too. The first visit was filled with skepticism. I greeted them warmly and explained our bakery’s allergen-free commitment, listing all the top 10 allergens we never use. Still, there was hesitation. “Are you sure there are no eggs?” came the cautious question.
Understanding the concern, I brought out our ingredient binder and went through everything in detail. Even then, there was uncertainty. “I’ll get a few cookies for the kids,” came the response, “but I don’t think I can eat any.”
I understood. Trust isn’t given—it’s earned.
A few weeks later, they returned with a different energy. “This is the only place I feel safe eating.” That moment stuck with me. For someone with severe food allergies, eating is often an act of fear. But here, safety, confidence, and belonging replaced uncertainty.
Since then, this guest has been a regular and reminds us why we do what we do. When someone trusts you with their life, it means everything.

Bobbyjo, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I grew up in Nebraska when gluten sensitivity wasn’t widely recognized. My grandmother had it, but options were limited, and people were skeptical. That lack of understanding stuck with me.
After high school, I moved to San Diego to study Culinary Management at The Art Institute but quickly switched to Baking & Pastry after falling in love with it. During a bread-making class, I attempted my first allergen-free bake—a challah without eggs—for a friend’s child with a severe egg allergy. My chef dismissed the idea, but I persisted, bringing my own ingredients. That moment sparked my passion for allergen-free baking.
As graduation approached in 2011, I learned about Starry Lane Bakery, a soon-to-open, top 8 allergen-free bakery. I landed an interview, met founder Jaime Schwartz, and never looked back. As an adult, Jaime, a trained pastry chef, developed food allergies and channeled her struggle into creating safe, inclusive baked goods. When she opened Starry Lane, the menu featured just three cookies.
I started part-time and worked my way up to part-owner in 2024. For me, this isn’t just a job—it’s about giving families a place to finally relax and enjoy a bakery experience without fear. Seeing kids pick out treats freely, baking a first birthday cake and later a sweet sixteen, or watching an older guest enjoy fresh bread again—those moments are why we do this.
Our mission is to end food isolation. The next step? Bringing our cake mixes to grocery stores nationwide, making safe, delicious treats more accessible than ever.

What do you think helped you build your reputation within your market?

Starry Lane was one of the first bakeries with a dedicated allergen-free facility, and we’ve built our reputation by taking food allergies seriously. Our core belief is that if we treat every guest like they have severe allergies—like our founder Jaime—everyone stays safe.
We enforce policies that most bakeries don’t, like prohibiting outside food (except water, raw fruits, and vegetables) to prevent cross-contact. This applies to both staff and guests. While some people push back, others deeply appreciate having a truly safe space.
Behind the scenes, we hold suppliers to strict standards, requiring allergen statements before using any ingredient. When we started, getting these was a challenge—many vendors didn’t even have them. Now, it’s becoming industry standard.
Our unwavering commitment to safety and inclusion has set us apart and earned the trust of the food allergy community.

Have you ever had to pivot?

One of our biggest pivots came in 2014 when we removed coconut from all our baked goods. At the time, many of our recipes relied on coconut products—coconut milk, shredded coconut, and coconut flour. We started redeveloping our recipes, even learning to make our own rice milk since commercial options risked cross-contamination. We had to give up our coconut macaroons and rework flour blends, but ultimately, our products became even better.
Of course, the biggest challenge we faced was COVID-19. Before the pandemic, we were thriving and preparing to expand into savory options. Then, everything stopped. We closed for three months, lost staff, and had to streamline our menu. During this time, Jaime and I developed a line of baking mixes to help our community access safe treats at home. Just as we were recovering, a supply chain issue with our butter substitute forced another closure. It was a crushing setback, but we refused to let our community down. That struggle led to refining our mix kits, which are now an essential part of what we offer.
Pivots are never easy, but they’ve always led us to something better.

Contact Info:

• Website: https://starrylanebakery.com/
• Instagram: https://www.instagram.com/starrylane_bakery/
• Facebook: https://www.facebook.com/starrylanebakery/
• Linkedin: http://www.linkedin.com/in/bobbyjorodriguez
• Yelp: https://www.yelp.com/biz/starry-lane-bakery-san-diego

Image Credits

Ivy Marie Photography took the Outside of the Bakery Photo