We Are What We Eat
I’m an ICU nurse at Scripps who wants to help my patients and community eat better, starting with my favorite—sourdough bread. But this isn’t regular sourdough bread.
I freshly mill organic ancient grains in-house with granite stones to make whole grain flour. Then I add filtered water and salt to make healthy whole wheat sourdough bread. That’s it. Just like the daily bread Jesus ate, packed with 40 of 44 essential nutrients in whole wheat.
*Freshly milled grain matters because essentially all the nutrients disappear within 3–7 days as air and light oxidize the flour.
The bread you buy at the store or bakery is usually made from flour milled months to years ago. Yikes! Hence there is no nutritional value just a spike in blood glucose levels.
I love bread but avoided it for 7 years, thinking carbs were bad. However I have learned it is not the bread, but the type of flour used that matters!
Now, I eat freshly milled Einkorn sourdough every day—in my pancakes, pizza, or sourdough bread. If I can help my patients before they end up in my ICU, it’s through prevention. Choosing the right flour sets you on a healthier path far from my ICU bed.
I invite friends and patients to walk with me while I share this message. Let me mill ancient grains for your baking needs. Even better, I’ll bake sourdough bread for you while you finish your outdoor workout. It’s teamwork—I want to play beach volleyball or practice jiu jitsu with you, not take care of you in my ICU bed, if I can help it. Let’s enjoy health and life together.
Why We Stand Out
We proudly use organic ancient grains such as Einkorn, Khorasan, and Spelt for our baked goods. We also use rye to broaden our ancient-grain variety and boost nutrition.
Every grain we use is freshly milled in-house, giving you the option of whole wheat flour or wheat flour. To ensure you receive the maximum nutritional benefits, we offer amber glass storage containers for the milled flour, which is then carefully air vacuum sealed to preserve all its natural goodness.
Our flour is stone-milled using genuine, natural granite stones, avoiding synthetic materials like corundum-ceramic used in most other mills—these can release unwanted binding agents into the flour during milling.
From the sprout of the mill we redirect the flour into a dark linen neck beez waxed covering that creates a short pathway directly into the customer's glass storage container to keep the flour fresh where I then vacuum seal it.
Lastly we pride ourselves in a “Non Plastic Kitchen.” This task demands great effort and ingenuity to ensure top-quality baked goods for our valued customers. We solely use equipment made of glass, bamboo, ceramic pots, natural wood, beeswax paper, linen or cotton cloth, cast iron, and stainless steel containers, promoting freshness and minimizing environmental made of nature material. All our packaging and every one of our kitchen tasks rely on tables, bowls, mixers, and other traditional tools made from natural material; your food will never come into contact with plastic or seed oils at Give Us This Day. We are a nearly licensed Cottage Food Operator (CFO) micro-bakery that truly cares about the people and friends we serve.