imthebreadman

Our cozy little microbakery The bakery scene is undergoing a delightful transformation. The Slow Food movement began across the globe over 40 years ago, encouraging local, sustainable food production, and traditional food preparation together within different cultures. In recent years, we have seen numerous changes in this movement as small-scale bakeries are opening their doors, both residential and commercial, to their neighbors and friends. They attract loyal customers through tasty loaves...

We are passionate about education as it pertains to health- so today on the blog, I'm continuing our series on ingredients. If you follow us on Instagram, you may have seen our youngest baker reading out the labels on commercial bread. Not all bread is created equal! One ingredient often found in commercial bread is dough conditioner. While it might sound harmless, dough conditioners can have effects on both the bread’s quality and your health. Understanding what dough conditioner is, why...

I've shared a bit prior about my personal health journey, and how a struggle with infertility motivated big changes in health and our current approach to food. Folate was one of those nutrients I didn’t fully understand. I knew it was important, especially for things like pregnancy- almost all prenatal vitamins contain folic acid. I didn't know that a diagnosed genetic mutation (MTHFR) could change the absorption of that nutrient. There is a huge difference between natural folate and...