About Us
Red Barn Bakery is an award-winning, woman-owned, and woman-powered business. We are known for crafting artisanal, traditional, 100% organic pies, tarts, cookies, muffins, and biscotti — all baked with love.
We take pride in offering an array of vegan, gluten-free, non-GMO, and kosher options, carefully crafted for health-conscious customers who value both flavor and integrity. Our recipes feature the finest local, seasonal, and organic ingredients — including grass-fed butter — to bring you wholesome indulgence you can feel good about.
Randell Dodge, Founder & Owner
Randell is the creator of Red Barn’s signature delights, which have been celebrated in The New York Times, Best of Westchester, Martha Stewart Living, and other respected publications.
As a baker and a visionary, Randell is deeply committed to serving her community with love and creating outstanding vegan and gluten-free recipes that delight customers both near and far.
Pure Ingredients. Rich Moments.
Artisan Crafted. Every Day.
Each item is made by hand with intention, patience, and care—baked fresh daily by people who love what they do.
Locally Sourced. Globally Inspired.
We partner with regional farms and producers to source the purest ingredients, blending timeless baking traditions with global flavors and modern wellbeing.
The Heart Behind The Oven
Our Organic Ingredients Include:
• Organic butter from grass-fed cows
• Free-range organic eggs
• Organic fruits and vegetables from the Hudson Valley
• Organic gluten-free flours and grains
We use King Arthur’s flour, which is milled from 100% organic hard red wheat. This premium whole wheat flour has a classic, robust flavor, and offers all the nutritional benefits of whole grains.
18 Years of Baking With Love
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Our Story
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18 Years of Baking With Love ~ Our Story ~
For nearly two decades, we’ve been crafting organic, artisanal treats that nourish both body and spirit.
Nearly 20 years ago, Randell baked 250 Pies for her first Thanksgiving. Today, Red Barn Bakery has grown into a thriving 2000-square-foot production facility with a café, dedicated to creating “real organic food for real people.”
Randell grew up baking alongside her mother, learning the art of organic, farm-to-table cooking at their summer home on the North Fork of Long Island. After studying at Bennington College and building a career in handbag design, she became known for bringing her homemade cookies to trade shows. The cookies garnered so much attention that customers started asking to buy them. A friend once told her, “Honey, your bags are great, but your cookies are even better.” This comment sparked the idea that would eventually become Red Barn Bakery.
Cover Photo for Westchester Magazine
The Martha Stewart Show
TED x Tarrytown
Westchester Magazine
