Hi, I’m Andrea—Andie (an affectionate nickname my husband gave me :). From a young age, I’ve loved being in the kitchen. Cooking and baking have always fascinated me—it’s the way simple ingredients can transform into something delicious, and how food has this beautiful ability to bring people together around the table.

Early High School, I began experiencing some health issues and thought, like many do, that gluten must be the problem. I cut it out, and I did feel better… but I really missed bread. That longing led me on a journey of research, testing, and exploring. Along the way, I discovered something life-changing: many people with gluten sensitivities were able to enjoy bread made from freshly milled flour. I had to try it!

The deeper I dug, the more I realized that milling flour at home is a lost art. Modern industrial milling strips flour of nearly all its nutrients—almost all are gone within the first 24 hours after milling. What isn’t lost in milling is then lost in the separation of the germ and bran, bleaching and heat treatments. Store-bought flour often sits on shelves for months (or years!) before it reaches your kitchen, and in order to “make up for” what was lost, synthetic vitamins and preservatives are added. Our bodies don’t recognize or process these well. No wonder so many people struggle with it this!

Freshly milled flour, on the other hand, is packed with goodness straight from the grain. It contains 40 of the 44 essential nutrients our bodies need, including B vitamins, vitamin E, minerals like iron, magnesium, and potassium, and even healthy fats and antioxidants that are found in the grain’s germ and bran. These parts are stripped away in commercial flour to create a fluffier texture—but that comes at the cost of real nourishment.

Once I learned this, it all clicked. My body didn’t need less bread—it needed better bread. Bread made the way God intended: simple, nourishing, and alive with the nutrients that fuel us.

What started as a way to heal my own body has turned into a mission:

to provide my community with nutrient-dense bread and baked goods, made from fresh, whole ingredients your body knows how to use.

It’s my joy to share this bread with you—not just as food, but as a way of connection, nourishment, and love.

So whether you’re here for recipes, to learn about fresh milling, or simply to enjoy a good loaf, welcome! I’m so glad you’re here.