As of February 2009, this is the only full-service gluten-free bakery in both Westchester and Putnam counties. The chef/owner is 28-year-old Yorktown resident Karen Miller who, along with approximately one out of every 133 Americans, has been diagnosed with Celiac Disease and needs to avoid all baked goods made from gluten-based flours (wheat, rye, or barley).
All of the goods at three dogs use non-gluten flours, such as those made of soy, white rice, brown rice, sweet rice, tapioca and potato. Along with the requisite cookies, muffins, pies, cheesecakes, custom-decorated cakes, and pastries, a signature line of bar cookins in flavors such as pina colada, chocolate-peanut butter, and cardamom-lime are also available in the shop.
According to Miller, there’s no difference in taste with products using conventional flours. “The texture may be a bit different in my bread-based products, a little more crumble to the muffins, but most everyone never knows they’re gluten-free.”