Meet Sarah
Sarah has been baking for as long as anyone can remember. What started at a kitchen counter and never really stopped has become something she believes in deeply: that the food you eat every day should make you feel good. Actually good.
Most people have accepted that bread makes them bloated, that pastries make them crash, that baked goods are something you enjoy and then feel slightly bad about. Sarah doesn't accept that. Her conviction is straightforward: bread and baked goods should not cause you problems. They should nourish you. The issue was never wheat. It was what the commercial baking industry did to it.
So every choice she makes in the kitchen is intentional. The 100-year sourdough starter, passed down through generations, isn't just tradition. Long fermentation breaks down phytic acid and gluten in ways that make bread easier to digest. Organic flour means no pesticide residue in every loaf. Olive oil instead of seed oils, raw honey instead of refined sugar. Nothing bleached, nothing enriched, nothing artificial.
The goal is simple: food that loves you back.
“If you can't pronounce it, it's not in our kitchen. We bake the way home kitchens used to, before seed oils and shortcuts became the norm.”
The 100-year starter
Our wild sourdough starter has been alive for over 100 years, fed and kept going through every loaf we've ever baked. Every Sweet Bear bread begins here.
You can take some home: a live jar of the starter, the full recipe for our sandwich loaf, and feeding instructions to keep it going for generations of your own.
Never in our kitchen
- Seed oils (canola, vegetable, soybean)
- Fillers, gums and emulsifiers
- Artificial flavors or colors
- Preservatives of any kind
- Bleached or bromated flour
- High-fructose corn syrup
- Margarine or shortening
Always in our kitchen
- Real grass-fed butter
- Organic unbleached flour
- Cane sugar and raw honey
- Farm-fresh eggs
- Full-fat dairy
- Wild-fermented sourdough starter
- Good olive oil where oil is needed