At the heart of our journey is a simple truth: great bread should be real, nourishing, and free from compromise. As a couple who live by the principles of sustainability and wholesome eating, we—Ally and Ant—set out to create a gluten-free bread that was not just an alternative but a revelation.
Our journey began out of necessity. Ally, a lifelong celiac, struggled to find a truly satisfying gluten-free bread, while Ant, a passionate home chef, was determined to change that. Most commercial gluten-free breads relied on ultra-processed starches, gums, and additives—ingredients that had no place in real food. We believed there had to be a better way.
With a commitment to traditional baking and natural ingredients, we began experimenting, blending ancient grains and nutrient-dense flours to craft something exceptional. Loaf after loaf, tweak after tweak, we refined our recipe, sharing it with friends and family. The response was astonishing. Not only did they love it—they couldn’t believe it was gluten-free.
Then, we discovered something remarkable. The bread we had developed bore a striking resemblance to the earliest known bread, made by Natufian hunter-gatherers in Jordan over 10,000 years ago. Long before the rise of agriculture, these early bakers used wild grains to create a simple yet nourishing bread, much like our own. Without realizing it, our journey had brought us full circle—back to one of humanity’s first true foods.
From that moment, the bread took on a life of its own. What started as a labor of love in our home kitchen quickly became a mission: to bring artisan-quality, gluten-free bread to more people without sacrificing taste, texture, or integrity.