Our Story

Unique people, Diverse bodies, Healthy diets that include bread!!

 

Bread has been a part of the human diet for hundreds if not thousands of years, only just like humanity the way bread is made has changed, though not for the better. Throughout history civilization has strived to make everything produce more. Wheat hasn’t been spared from this. Through hybridization (plant selective breeding) our healthy supportive wheat berries have been turned into an inflammatory substance difficult for our bodies to digest.

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 As time went on chemical preservatives, leaveners, and even artificial souring agents were added to bread under the guise of 'fortification', ‘shelf stability’ and ‘flavor enhancement’. These additives have taken what once was a stable and healthy part of our table and turned them into highly inflammatory irritants that our mouths love and our bodies hate.

 

Wanting to get healthy, having a diverse range of needs, my family tried everything. This includes removing bread from our diet completely, not realizing we were blaming the wrong thing. It wasn’t the bread that was the problem, it was what was in the bread. Over the years, we have strived to fix this error and this is when I came to understand and study Sourdough, the traditional healthy leavened bread. 

 

Following the bread makers of the past by utilizing the power of fermentation and natural yeast, simple minimized ingredients I created traditional bread that’s good for all of us, restoring an essential part of our meals. Filled, not with what will allow for a longer sale period, but with natural ingredients and gut-restorative properties. And now that I’ve come here, and my family is reaping the benefits, I also want to share the joy of sourdough with all of you.