We recently connected with Courtney Gately and have shared our conversation below.

Courtney, looking forward to hearing all of your stories today. Alright, so you had your idea and then what happened? Can you walk us through the story of how you went from just an idea to executing on the idea

I like to say that Pembroke Bakery was born from equal parts butter, sugar, and a desire to feel good again. I have endometriosis, and after years of feeling like my body was constantly working against me, I started exploring gluten-free eating as a way to reduce inflammation. It helped—a lot. But what didn’t help? The gluten-free treats out there that tasted like cardboard were just super basic boring flavors or fell apart in my hands. I thought: there has to be a better way. Let me see if I can do this

At first, it was just me in my home kitchen figuring out what worked (and what very much did not). I didn’t set out to start a business—I just wanted a cookie that made me feel good, was aesthetically pleasing (we eat with our eyes first, after all), and was unbelievably delicious. But the more I shared with friends and family, the more they kept saying: You need to sell these.

When I finally decided to bring Pembroke Bakery to life, I knew I didn’t just want to make gluten-free cookies—I wanted to make really good cookies, with ingredients I could feel proud of. Sourcing locally and thoughtfully became a pillar of the bakery from the very beginning. I wanted to support the incredible food producers around me in Vermont, strengthen our local food system, and use my cookies as a way to spotlight others’ craft and care.

So I got to work. I spent late nights researching Vermont’s cottage food laws, testing recipes with local ingredients, and dreaming up flavor combinations that felt both nostalgic and fresh. I filed paperwork. I texted everyone I knew. And then I launched Pembroke Bakery on Instagram and started taking orders.

We are still in the messy and magical startup phase. I am the only baker. There are lots of late nights, early mornings, and gluten-free flour everywhere, but every time I hear someone say “I cannot even believe these cookies are gluten-free” I know we are building something special. This is not just a business—but a bakery rooted in joy, care, and connection. A celebration of ingredients, community, and the belief that cookies really can change your life. These cookies are little love letters to our customers and to our home, Vermont.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

Hi, I’m the founder and head baker behind Pembroke Bakery—a small-batch, gluten-free cookie company based in Vermont. I’m a former nonprofit professional, adjunct professor, and law school graduate turned full-time baker and business owner, and my path to this work wasn’t linear—it was deeply personal.

I started Pembroke Bakery after decades of dealing with endometriosis, a chronic condition that completely changed how I approached my health, my energy, and my life. Going gluten-free was one of the most powerful tools I found to reduce inflammation and feel better—but finding gluten-free treats that didn’t taste like an afterthought? That was a whole different challenge. I wanted something that felt joyful and delicious, not like a compromise.

I had always loved baking—people had told me for years, “You should open a bakery!”—but I never imagined I’d actually do it. Still, the idea kept coming back, especially once I started experimenting with gluten-free recipes in my own kitchen. I became obsessed with crafting cookies that tasted better than the traditional version—not just “good for gluten-free.” I wanted people to take a bite and not even know they were eating something gluten-free. I also wanted to build a bakery that honored my values: thoughtful sourcing, community support, and creativity.

At Pembroke Bakery, we specialize in artisan gluten-free cookies made with local and carefully sourced ingredients.
What sets us apart is our commitment to quality—truly. We don’t use artificial flavors or shortcuts. Our lemon cookies, for example, are made with freshly squeezed lemon juice and hand-zested lemons. Our chai spice blend? Housemade. Our eggs? All are locally sourced from pasture-raised happy hens. We work with Vermont producers whenever possible, because we believe in supporting our local food system and that we have some of the best ingredients right here in our very own state.

We sell our cookies directly to customers for local pickup and nationwide shipping, as well as through select wholesale partners and the Waitsfield Famer’s Market. We also offer seasonal cookie boxes and a monthly Cookie Club subscription that includes exclusive flavors you can’t find anywhere else. Every April, we host our Cookie for Good Campaign where 20% of the profits from our Lemon Sugar Cookie go to benefit The Endometriosis Foundation of America.

For our customers, we solve a very specific problem: finding gluten-free cookies that actually taste incredible. But beyond that, I think what we really offer is a feeling—of delight, of comfort, of connection. My hope is that when someone opens a box of Pembroke cookies, they feel like someone truly cared about the details. Because we do.

What I’m most proud of is that Pembroke Bakery is rooted in purpose. It started as a way to care for my own body, and it grew into a way to care for others. It’s a business built on joy, resilience, and flavor—and I’m so honored every time someone invites us into their life, whether it’s for a celebration, a care package, or just a Tuesday afternoon pick-me-up.

If you’re new here, welcome! I hope you’ll take a bite and taste the love, the thought, and the Vermont magic that goes into every cookie.

Are there any books, videos, essays or other resources that have significantly impacted your management and entrepreneurial thinking and philosophy?

There are definitely a handful of books that have profoundly shaped how I think about entrepreneurship, leadership, and building a business with heart. One that really sticks with me is Ina Garten’s philosophy of “Be ready when the luck happens.” It’s such a simple but powerful reminder that opportunity often meets preparation—and as a small business owner, that mindset has helped me stay grounded in the behind-the-scenes work that sets you up for those magical “breakthrough” moments. I’m always thinking: what can I do now that my future self will thank me for?

Dare to Serve by Cheryl Bachelder and Onward by Howard Schultz both influenced how I think about leading with purpose, especially during uncertain or challenging times. There’s something really powerful about servant leadership—about showing up not as someone who has all the answers, but as someone deeply committed to growth, vision, and care for your team and community. As a bakery owner who also sources locally and partners with other small businesses, that type of leadership is especially meaningful to me.

I also love We Should All Be Millionaires by Rachel Rodgers. It helped reframe my relationship with money, value, and visibility as a woman entrepreneur. It’s bold and empowering—and reminded me that running a mission-driven business and building wealth can absolutely go hand-in-hand.

In addition to running Pembroke Bakery, I also teach leadership as an adjunct professor, so I get to stay really immersed in these ideas both academically and in real life. Teaching has helped me continually reflect on what kind of leader I want to be and how to build a business that’s both sustainable and values-driven.

At the end of the day, I think great leadership is about curiosity, clarity, and care. I’m always looking for ways to build a business that reflects those values—not just in the cookies we make, but in the relationships we build, the systems we create, and the impact we leave behind.

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

I think my reputation has been built on two things: intention and consistency. From day one, I’ve been deeply committed to creating cookies that don’t just meet the standard for gluten-free—they redefine it. That level of care—whether it’s sourcing local Vermont ingredients, hand-zesting every lemon, or testing recipes obsessively until they’re just right—really shows. People can taste the difference.

I also think there’s something to be said for being unapologetically thoughtful. I am not chasing trends or mass production—We are building a brand with heart. We bake in small batches, we partner with local food producers, and we show up for my customers with the kind of quality and transparency that builds trust over time.

Another piece that’s been really important is storytelling. I’m open about the fact that Pembroke Bakery was born from my journey with endometriosis, and that the bakery is an expression of care—for myself, for others, and for the local food system. That honesty resonates, especially with people who want to support businesses that feel personal and values-driven.

And finally, I really believe in community over competition. Uplifting others, sharing behind the scenes, and showing people the why behind the work has helped create a brand that feels not just delicious, but deeply human. And I think in this industry—especially as a woman-owned, gluten-free bakery—that matters.

Contact Info:

• Website: https://www.pembrokebakery.com
• Instagram: https://instagram.com/pembrokebakeryvt