Simply put, a micro bakery is a small-scale bakery that specializes in producing high-quality, small-batch bread and pastries using traditional baking techniques and locally sourced ingredients. This allows for greater attention to detail and ensures that each loaf or pastry is made with care and attention. By producing bread and pastries in small batches, micro bakeries are also able to experiment with new flavors and techniques, resulting in unique and exciting breads and pastries that you won’t find anywhere else. The rise of micro bakeries is part of a larger movement towards artisanal bread baking, which has its roots in ancient times and has experienced a resurgence in recent years. This means I'm not trying to bake a lot of bread for a lot of people for a lot of money. I'm just doing a small thing with a lot of love, baking breads and sweets for my community that make people healthy and happy.

As a USMC veteran myself, I offer a 10% discount to Veterans.

Large corporations are able to reduce costs by using imported, genetically modified, cheap ingredients. Machinery, preservatives, and those cheap ingredients are what make bread cheap and unhealthy for you! A Micro Baker uses locally sourced, organic, non-gmo ingredients. The average time it takes to make 1 loaf by hand is about 30 hours. Instead of heavy machinery, a micro baker uses ancient hands-on techniques that take time and energy to create fresh, healthy, delicious baked goods delivered straight from one kitchen to yours.

What sets sourdough apart from traditional bread is that it is made by fermenting flour and water rather than adding yeast to create a leaven. The fermentation process helps make calcium, phosphorus, and iron more available to the body.

Sourdough starter is a living culture of microbes like lactic acid bacteria and “wild” yeast that are cultivated from the flour it’s made with and the air it’s exposed to. These microbes living in a symbiotic relationship thrive on a steady supply of water and flour, and the mixture looks and feels like a thick pancake batter.

Sourdough bread is a staple of the Mediterranean diet. Some research has pointed out it could also be a crucial food to help promote healthy aging. A 2019 review in the journal "Nutrients" found that fermented grain-based products, like sourdough, have antioxidant, anti-hypertensive, anti-diabetic and FODMAP-reducing qualities.

A 2021 review in the journal "Foods" found that sourdough consumption might help improve the digestion of gluten. The fermentation process for sourdough alters the enzymes in the wheat and might potentially help counteract adverse reactions to gluten. For those avoiding gluten for personal health reasons, it’s important to note that, even though sourdough bread has improved digestibility for the gluten-sensitive, it is not completely devoid of this wheat protein. Because of this, those with celiac disease or another severe gluten allergy should avoid sourdough bread.

It will result in a lower and slower blood sugar spike compared to other breads, especially if it's whole grain sourdough bread. This means better blood sugar control and longer-lasting energy for those with metabolic concerns like type 2 diabetes—as well as those without diagnoses (minimizing frequent steep blood sugar spikes and dips is beneficial for everyone).

Sourdough bread’s fiber, potassium, phosphorus, and sodium content all support a heart-healthy diet. The soluble fiber found in sourdough bread binds to dietary cholesterol in the small intestine, helping pass this fat through the system instead of absorbing it. This helps prevent atherosclerosis, or plaque build-up on the veins and arteries, linked with long-term high cholesterol levels that’s often central to heart disease. Also, potassium, phosphorus, and sodium are major electrolytes in the body that help to maintain healthy heart rhythms while potassium is linked to better blood pressure regulation, both core tenants of heart health.

Sourdough bread will keep well for up to 3-5 days at a moderate room temperature of 18-20°C or 64-68°F. The warmer and more humid the conditions become, the more chance the sourdough has of spoiling. Sourdough bread can go moldy if stored in a plastic bag or container in hot and humid conditions with no airflow.

You can freeze a whole loaf of sourdough in a zip lock bag. When it’s time to use, the loaf can be defrosted In the bag. Reheat the sourdough in an oven that has been preheated to 150C (300F) for ten minutes covered with a large pan or wrapped in silver foil. Remove the pan (or foil) and leave the loaf to bake until the crust is nice and crispy. Sourdough will keep for a long time in the freezer but I’d suggest eating it within two months to get the best out of the loaf.