The softest
sourdough
you'll ever eat.

Everybody's telling you to stop eating bread. That bread is the problem. That your body wasn't built for it. That gluten is breaking you down from the inside out.

That sucks. Bread is awesome. People have been eating bread for ten thousand years. We baked it in clay ovens before we invented the wheel. We broke it together as a sign of peace. There's a reason "breaking bread" means something. There's a reason it's in every prayer.

So why does our body suddenly hate it?

It turns out — it doesn't.

Flip over a loaf at the grocery store and count the ingredients. You'll get to fifty-seven before you stop recognizing the words. Dough conditioners. Monoglycerides. Calcium propionate. Soy lecithin. "Natural flavor." Our bodies aren't broken. We've just been handing them a chemistry set and calling it food.

My daughter Willow was sensitive to everything we put in front of her. Belly aches, brain fog, bad sleep. So we stopped buying bread and started making our own. Flour. Water. Honey. Salt. A sourdough starter we'd kept alive on the counter for years. We let it ferment for thirty hours so her gut wouldn't have to do all the work.

She can eat as much as she wants now. So can I. So can you.

That's what this is. Bread the way it's supposed to be — five ingredients, all local, all real, slow-made by hand. Made for our family first. Now made for yours.

Eat it every day. Eat it with butter. Eat it with your hands.