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If there is one question we hear more than any other at the bakery, it is this: 'Is your bread better for my blood sugar?'. It is a fair question, and as a scientist I would rather answer it honestly than sell you a slogan. So let's see what the research actually shows, where it is solid, where it is still debated, and what our own customers keep telling us. Why sourdough should be gentler When you eat ordinary bread, enzymes in your gut break its starch down into glucose qui

Sourdough is not just bread — it is one of the most biologically sophisticated foods we make. Drawing on thirty years of research, here are some of the scientific facts behind why slow fermentation lowers blood sugar, why it unlocks the nutrients from the grain, and makes bread gentler on sensitive stomachs. Real bread, made the slow way, and delicious!