From Garage to Movement

Bringing Back Bread

Mike spent four years perfecting sourdough in his garage. Not as a hobby—as a mission.

The Problem Mike Saw

Everyone told you bread was bad. Cut carbs. Avoid gluten. White flour is poison.

But Mike knew the truth: It wasn't bread. It was what happened to the flour.

Mike studied ancient bread-making:

This was how humans made bread for millennia. Before industrialization. Before "enriched" flour. Before bread became the enemy.

Most bakers buy flour from distributors. It's easier. It's cheaper. It's already milled and bagged.

Mike bought a $15,000 commercial mill instead.

Because fresh-milled flour—ground within 24 hours of baking—retains 40-50% more vitamins and minerals than store flour.

This is science, not marketing.

From Mike's garage in Leucadia:

✓ Perfected wild sourdough cultures

Captured and nurtured local wild yeasts for complex flavor

✓ Dialed in 24-hour fermentation

Precise timing for maximum digestibility

✓ Tested dozens of wheat varieties

Found the perfect organic berries for flavor and nutrition

✓ Built loyal following at farmers markets

100 loaves selling out in 1-2 hours every week

The community response: "This is the best bread I've ever had."

Jim joined as co-founder in 2025, bringing:

Together: Mike's craft mastery + Jim's operational expertise = scaling without compromising quality

We're not just selling bread. We're confronting the anti-bread movement with nutritional truth.

For years, you've been told to avoid bread. And you should—if it's made with degraded flour, fast fermentation, and preservatives.

But real bread? Fresh-milled, properly fermented, made from whole grain?

That's one of the most nutritious foods you can eat.

Every loaf we bake:

This is bread as it was meant to be.

500+ North County families have rediscovered real bread.

Will you?