Leadbetter’s Bake Shop has discontinued producing English muffins, its flagship item, to pursue allergen-sensitive food manufacturing and co-packing. The San Francisco-based company also has changed its name to Better Bakeries, Inc.

The company earlier this year obtained certification as an approved manufacturer from the Gluten-Free Certification Organization, an industry program of the Gluten Intolerance Group, Sebastian, Fla. Better Bakeries now has the capability to make products that are gluten-free and nut-free as well as gluten-free with nuts.

Jamieson Leadbetter is the chief executive officer and founder of the company. His grandmother, Nancy Leadbetter, opened the first Leadbetter’s Bakery on July 4, 1931, in Portland, Maine.

Mr. Leadbetter opened a wholesale manufacturing baking company in 2007 and began reproducing his grandmother’s English muffins. They have appeared in Whole Foods Market locations and independent grocery stores.

In 2014 the company started co-packing for Bread Srsly, a gluten-free sourdough bread company based in San Francisco. Mr. Leadbetter said he realized other small businesses might have a need for the co-packing services.

“The decision to discontinue Leadbetter’s English muffins was indeed a difficult one,” he says. “While we are very proud of the product and the recipe passed down through the Leadbetter family, we’ve decided to pursue the manufacturing of gluten-free and allergen-sensitive products, which will allow people to live healthier lives, while lifting up the local alternative food movement.”