our story, our team, our food ethos
About
Mason Dixon
Mason Dixon Bakery & Bistro was founded more than a decade ago in Huntsville, Alabama, when a chemistry expert with Celiac Disease realized that her hard-won lessons in gluten-free baking could help others like her have a better life.
Our Story
Ashley Johnson, Ph.D. discovered she had Celiac Disease while she was in college at Elon University. The transition to a gluten-free lifestyle was challenging. She loved all things bread and carbs and struggled to find anything tasty to replace her former favorites. She decided she would have to learn to cook and bake gluten-free herself, on a budget and with limited available information.
As she transitioned into a Ph.D. Chemistry program at Duke University, she began to realize she could apply her chemistry learning to recipe development and food experimentation. The frustrations of gluten-free living became challenges and the challenges led to breakthroughs. After pouring herself into creating gluten-free food that didn’t taste gluten-free, her recipes could soon fool even the harshest of critics.
After completing her doctorate, Ashley moved to Huntsville to accept a position on the Redstone Arsenal. Unfortunately, this occurred during sequestration and her job offer was postponed. This serendipitous delay gave her an entrepreneurial idea – a gluten-free bakery where people with food allergies and dietary restrictions could enjoy the foods they loved and missed without worry.
Ashley’s dream first started becoming a reality in the local farmers markets, where the Mason Dixon family of customers emerged. Ashley will never forget a moment at a farmers market when a little girl came up to her stand and looked longingly at a cupcake on display. The little girl said with sadness that she couldn’t have it because she had Celiac.
With a heart full of happiness and eyes filled with tears as she realized she had discovered her purpose in life, Ashley told the little girl and her mother that her cupcakes didn’t have any gluten … that yes, she could have it. The joy her cupcake brought to this family that day has enlivened and driven the Mason Dixon mission ever since.
Within months, in April 2013, Ashley opened a storefront to offer baked goods 6 days a week. The bakery soon became a trusted destination for health-minded local residents to find scratch-made, unique baked goods for the family. The Bakery received several write-ups and “Best of” mentions.
It did not take Ashley long to recognize her customers were longing for more than baked goods. There was also a strong need for healthy, allergen-friendly foods in a market that tended to be saturated with processed, greasy, fried foods and starchy sides. The addition of a Bistro in January 2015 came from repeated customer requests for a new, healthy, gluten-free spin on favorite foods.
Fast forward to 2022, Mason Dixon moved to its current brick and mortar location on Church Street in Huntsville’s beloved and growing downtown. Tripling the footprint, the new space allows for dining space up to 75 guests, as well as a private event space.
Rachel Bryars became the new owner and CEO of Mason Dixon Bakery & Bistro in September 2024, a move in deep alignment with her passion for improving lives through a food-as-medicine approach to achieving healthspan.
She is proud to continue MD’s pioneering legacy by leading other health-driven initiatives, such as replacing seed oils and going artificial dye free.
Her goal is to support guest wellness, push back against the ubiquity of unhealthy ingredients in the American food ecosystem, and model the restaurant industry business viability of better food sourcing and ingredients.
Rachel brings more than 20 years experience across journalism, corporate communications, marketing, change management, and management consulting to senior leaders across diverse sectors including fast-growth health-tech companies, private equity-owned multi-plant food manufacturers, defense organizations, and established government agencies such as NASA.
Twice named to the Top 50 Women Leaders in Alabama list by Women We Admire, Rachel holds a M.A. in Communication from The Johns Hopkins University and is an ICF-Certified Senior Executive Communications Consultant and Fellow for Columbia University’s Healthcare Innovation Technology Lab (HITLAB). She has been widely published and has appeared in media outlets ranging from The Washington Post to NPR’s All Things Considered.
As a Huntsville resident for more than 12 years, Rachel first learned about Mason Dixon during its early days transitioning from its local success at the Farmer’s Market to the launch of the first bakery location. As a longtime customer and supporter of the brand, she is uniquely positioned to lead MD into its next stage of growth.
Rachel has been married for more than 20 years and is the mother of five wonderful children.
Every customer is part of our family. We know your name, your favorite dish, and your child’s favorite cupcake. We lovingly prepare your food with the same standards and quality ingredients we feed to our own children. Whatever your need, whatever your dietary restriction, we understand and we are here to help. Your delight in our food will never grow old to us, will never be taken for granted. It is our purpose, our calling, our mission. We cannot wait for you to become part of our family!
Matthew Streeter has been a member of Huntsville’s culinary scene since 2004. While born in Huntsville, Matthew was exposed to several different culinary cuisines while traveling as part of a military family. His passion and curiosity for foods from around the world is evident in his signature dishes created at Mason Dixon Bakery & Bistro.
In 2014, Ashley approached Matthew with an inspiring idea: to bring a totally new culinary experience to the Southeast. This meeting of minds would lead to the development of Mason Dixon, named one of the hottest new restaurants in Alabama in 2015.
Matthew Streeter
Executive Chef & General Manager
When paired against “traditional” menu items, Matthew’s creations are commended for their flavor and creativity. In 2015, his Chicken Apple Brie sandwich, with house-made fig jam, was named one of the top 10 sandwiches in the state of Alabama and his Peppercorn Encrusted Burger was named one of the top 10 burgers in Huntsville.
Matthew focuses on using fresh, local, quality ingredients to create healthy and delicious entrees. His knowledge of allergens and dietary restrictions surpasses any chef in the State, leaving no customer unable to be served. Whether preparing a dish for a two-top in the restaurant or a catered event for 400 people, Matthew approaches every plate with passion and a deep love for food.
Ashley ramirez, MD founder
Matthew has proven to the Huntsville community that healthy, gluten-free and allergen-friendly food can be delicious, complex, and satisfying.
Our Food Ethos
At Mason Dixon, we know it is extraordinarily challenging to eat well in today’s modern food environment. Food companies market products as “healthy” that are packed with toxic ingredients we can’t pronounce. Families on-the-go have hardly any options for nourishing foods that help, not hurt. Our neighbors and friends live with increasing levels of food sensitivities, allergies, autoimmune disorders, and metabolic health problems exacerbated by the standard American diet.
Mason Dixon exists to give our beloved community a healthy haven where you can feel great about what you are feeding yourself and your families.
Our customers with specific food needs can relax and feel special, rather than feeling like a burden or after-thought.
Every ingredient & food source is intentionally curated, with quality, nourishing, allergen-friendly options that anyone can enjoy because food should taste great without causing harm.
That’s why every Mason Dixon dish is crafted from scratch using quality ingredients, with a menu designed around healthy, whole foods. Our kitchen is a dedicated gluten-free space where all guests, regardless of dietary restrictions, are able to fully indulge. Even in the bakery, where we won’t claim that cakes, cookies, and cupcakes are healthy :), we are committed to creating better-for-you treats with better ingredients, with options, for example, that are sweetened naturally with honey.
At Mason Dixon, you can be part of a special movement that is committed to going against the modern food grain to create real food, for its real purpose - nourishment, delight, fuel for health, and a delicious reason to gather around the table with loved ones.
We can’t wait to see you at our table soon!
