We Are What We Eat

Master 4 Female Jiu Jitsu competitor in Alliance white gi with a blue belt on promotion day.
Healthcare ICU RN in contact-airborne protective gown, face mask, face shield, and a red Santa hat, raising one arm and waving with the other in a hospital or medical facility.

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 is key because most nutrients vanish 3–7 days after milling due to air and light oxidizing the flour. The bread you buy at the store or bakery is usually made from flour milled weeks or months earlier]

I love bread but avoided it for 7 years, thinking carbs were bad. It’s 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, Emmer, and *Rye (*Rye is not an ancient grain but a hardy grass that is particularly helpful in making bread rise and adds nutriental value) for our baked goods.

  • 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 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 covering that creates a short pathway directly into the customer's glass storage container to keep the flour fresh where we 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 impact.