With love and quality – this is how Bakery ILONA’s gluten-free delicacies are created

Gluten-free Bakery ILONA, operating in Lempäälä, has been a pioneer in gluten-free delicacies since 2012. ILONA was born out of a need within the immediate family when entrepreneur Mira Lindqvist’s daughter was diagnosed with milk and grain allergies in the early 2000s. The collaboration with Virtasalmen Viljatuote has continued for years.

Over the years, the home baker developed into a self-taught bakery entrepreneur. – Our operating principle is that we bake as if for our own family. This means that every product is developed to be as good as possible, without compromising on taste or texture, Mira summarizes Bakery ILONA’s philosophy.

Focus on Quality and a Wide Selection

Bakery ILONA’s products are widely available in retail stores across Finland, with Pirkanmaa, the Helsinki Metropolitan Area, and the Turku region as key areas. An important principle regarding the ingredients used in ILONA’s products is that they do not contain gluten-free oats or wheat starch, which allows the products to be enjoyed by most individuals following a gluten-free diet, as well as those with grain allergies.

Despite the higher cost of gluten-free ingredients, ILONA focuses on quality and ensuring customers receive value for their money. – Our bakery’s product range includes over 200 recipes, from sweet to savory. Some are sold only during certain seasons or exclusively from the bakery’s café-shop. Our latest achievement is a gluten-free and vegan pizza base, which became available in spring 2025 through Kespro and Baron’s Food wholesale distribution, Mira Lindqvist states.

Collaborating Towards More Perfect Gluten-Free Baking

The customer relationship with Virtasalmen Viljatuote began with the use of their basic range of flour mixes for baking buns and doughnuts. – From the beginning, we have valued domestic, high-quality flour mixes, and Viljatuote has been able to meet our needs, Mira states.

The collaboration took a significant leap in spring 2024 when Mira’s tip about a change in the offering of flour mixes for professionals initiated a new product development project at Virtasalmi. As a result, Viljatuote’s Gluten-Free Fine Flour Mix, intended for bakery use, was created. The first batch of this new flour mix went into production already in July 2024, and since then it has been one of Bakery ILONA’s most used ingredients. The versatility of the mix makes it an excellent base for various baked goods, and it is supplemented with other ingredients according to the recipe.

Future Prospects and Market Evolution

Mira Lindqvist particularly emphasizes the reliability of orders and deliveries in cooperation with Viljatuote. – It is of primary importance to us that raw material deliveries arrive as planned, thus ensuring uninterrupted production.

According to Mira, the demand for gluten-free products has changed over the years, but it continues to grow. – Our customer base is very broad, and although the market has changed, the need for high-quality gluten-free products is continuous. A particular challenge for development is the recently diminished predictability of raw material prices.

The change in demand for gluten-free products reflects a general trend towards special diets and increasingly conscious consumers. Mira Lindqvist, how does Bakery ILONA plan to respond to these challenges and develop in the future? – ILONA responds to these challenges by continuing to invest in quality and the needs of its customers. Life does not end with a diagnosis; on the contrary. We hope that when a customer eats ILONA’s gluten-free products – life tastes good again! Just as our slogan says!

Gluten-Free Bakery ILONA

✅ Established 2012, operates in Sääksjärvi, Lempäälä
✅ Turnover approximately 1.3 million euros, employs 13 people
✅ Wide, changing selection of savory and sweet bakery products
✅ Distribution channels: retail stores, wholesalers, restaurants, and cafés
✅ Own café-shop in Sääksjärvi