About Us

Our Story: We Thought Bread Was the Problem—Turns Out, It Was the Solution

If you had told me years ago that I’d be running a bakery, I would have laughed—probably with my mouth full of something very much gluten-free. But here we are.

It All Started with Love and… Gluten-Free Bread

When Alyssa and I got married, I was introduced to the world of gluten-free bread. Not by choice, mind you. Alyssa had gone gluten-free a few years before we met because regular bread was wrecking her gut and clouding her mind. Like so many people these days, she had to give it up. When she avoided wheat products, she noticed a real difference—her mental clarity improved, and inflammation in her body went down.

So, out of love (and sheer necessity—since she made all my meals), I joined her. For over five years, we were a gluten-free family. And let me tell you—I hated it.

The good thing about gluten-free bread is that it exists for those who need to avoid gluten… but that’s about all it does. It doesn’t taste great, it falls apart, and the alternatives? They’re just… terrible. And on top of that, most gluten-free options are stripped of nutrition and packed with processed fillers in an attempt to make them palatable.

The Peanut Butter Revelation

Skip ahead a few years—after marriage and two daughters—to a typical breakfast. I was eating my meal when I noticed my middle child, who had been given gluten-free bread with peanut butter, doing something that stopped me in my tracks. She was licking the peanut butter off the bread and leaving the bread behind.

And this wasn’t a one-time thing—I had seen her avoiding the bread for a while. That’s when it hit me: our bread was so bad, even a hungry toddler wouldn’t eat it.

A Conversation with Jesus (Yes, Really)

As believers, we talk to Jesus a lot. But on that particular day, my conversation took a turn I’m not exactly proud of. Frustrated, I said:

“Lord, why do You call Yourself ‘the Bread of Life’ if bread is so bad? If it’s empty and tasteless, how is that a good thing?”

The bread we were eating was not life-giving or good—nothing like we know Jesus to be.

I’ll never forget the response I felt in my spirit:

“James, I’m not that bread. I’m real bread.”

And suddenly, I had hope.

The Fresh-Milled Discovery

A few weeks later, a friend told me something that changed my world:

“We used to be gluten-free, but we don’t need to be anymore—because we started milling our own flour and eating fresh-milled bread.”

Wait… what?

I started researching everything I could about fresh-milled wheat, and that’s when I found Susan Becker’s work on real bread. I dove deep into the history of bread in America and what happened to it about 100 years ago. The more I learned, the more I realized: the problem isn’t wheat—it’s what we’ve done to it.

(Want to learn more about this eye-opening history? Check out [LINK].)

So we bought a grain mill, some wheat berries, and gave it a try.

From Bread-Less to Bread-Bakers

Fast forward to today: We’re no longer a gluten-free family—we’re a real bread family. Our guts are healthier, and we’re not experiencing inflammatory responses to our bread anymore.

All of our kids love fresh-milled bread, and our baby yells for it every time she sees a loaf on the counter. The same child who wouldn’t touch gluten-free bread now asks for fresh-milled bread first on her plate.

And today? We’re running a bakery to share the joy, health, and life that comes from eating bread the way it was always meant to be.

We believe bread should be nourishing, delicious, and life-giving—just like the One who first called Himself the Bread of Life.

And trust me… this bread?

It’s life-changing.