I wasn’t looking to become a baker.
It started when the Lord laid something on my heart:
“I’m real bread,” He said.
It didn’t come with a business plan or a booming voice from the clouds. Just a gentle, clear prompting to go back to the basics—to start milling fresh flour and baking bread the way it was always meant to be made. With real grains. Real nutrition. Real purpose. Real bread.
So I did it.
At first, it was just for my family. To help my wife who was gluten free at the time due to a gluten sensitivity.
And then something miraculous happened.
My wife began to heal.
Her body responded to the change. Her energy, her digestion, her whole system—things started working better. We didn’t know it yet, but this was just the first piece of a much bigger picture.
Because then came the diagnosis.
Our 6 yr old child.
Type 1 diabetes.
Everything changed overnight. It wasn’t just the diagnosis—it was the daily reality that followed. Finger pricks before every meal. Check again, every time they she ‘felt low’. Midnight blood sugar checks. Alarms going off all the time. Insulin shots with trembling hands & tears. Calculating carbs became second nature, and the anxiety around food set in fast. We grieved the simple joys, like sharing a slice of warm bread or an apple without fear of highs & lows.
My wife went into research mode and we quickly learned about all types of foods and their glucose index/levels (meaning how much they can spike your blood). About the same time, I gave our 6 yr old some rice processed bread, and it spiked her numbers incredibly high. Much higher than the freshly milled bread. That is when we learned, from research, that highly processed white bread will spike your glucose numbers faster than sugar.
Let that sink in.
You can pull a Mary Poppins and eat a spoon full of sugar, and your glucose numbers will spike slower than eating processed white bread. So, now that we learned that bread should be on the “cautious” list for our child, we wondered about freshly milled breads, and we noticed something surprising. The bread we had been baking. The one God asked me to make long before the diagnosis. It didn’t spike her as much.
But why?
Because smart carbs are good and give sustained energy. Yes, you’ll see an increase in blood sugar after eating freshly milled bread, because all carbohydrates will raise your blood sugar. But these rises was different. It won’t be as steep of a chaotic spike. It will be more like a bell curve—gentle, predictable, manageable. The kind of change that gives you peace instead of panic.
That is when we realized:
God had prepared us ahead of time.
He’d led me to make real bread not just for flavor… not just for my wife’s health… but to equip my whole family for what was coming. He gave us an answer before we even knew the question.
And then, God made it clear, it wasn’t just about our family. This bread, this process, this provision… it was meant to be shared.
So.
If you’re a person with Type 1 or Type 2 diabetes…
If you’re a parent counting every carb, or a teen who just wants to eat like everyone else…
If you’ve given up on bread because you thought it could never be good for you
Hear this: you can have bread and it be good for you.
Real bread. Fresh-milled, full-of-life, made-the-way-it-was-meant-to-be bread.
This isn’t wishful thinking.
This bread is real. And it’s already changing lives.
Don’t just take our word for it. Here’s what Marty shared after visiting our booth at the Farmer’s Market:
“If you are wanting to eat healthier, this bread is for you! I bought a few loaves today at the Farmer’s Market. I went home and made a grilled turkey sandwich and it was amazing. Checked my blood sugar level and it was great!”
—Marty F.
This bread doesn’t “fix” diabetes.
But it does give us a good option. Thanks to the rich fiber content, essential nutrients, and intact grain structure in freshly milled flour, this bread works with your body instead of against it. According to the American Diabetes Association and peer-reviewed studies, high-fiber, whole grain foods can significantly improve blood sugar control by slowing the digestion and absorption of carbohydrates. That slower process results in a more gradual rise in blood glucose—like a bell curve rather than a spike. It makes room at the table for joy again—because nourishing food should be both safe and satisfying.
So if you know someone with diabetes—your child, your parent, your neighbor—share this with them.
Tell them bread isn’t the enemy. It’s just been broken for too long.
And maybe, just maybe, it’s time to make it whole again.
We all carry struggles, but we don’t have to carry them alone.
We’re in this together. One slice at a time.