Why did I start milling my own flour and baking my own bread?
Homemade goodness
It started with a gut feeling—literally.
After diving into ingredient labels for skincare and household products, it didn’t take long before I started questioning our food, too. I realized that even “healthy” store-bought bread was full of preservatives, additives, and flour stripped of almost all its nutrients. I kept thinking… if I wouldn’t put synthetic chemicals on our skin, why would I feed them to my kids?
So I bought a mill. And everything changed.
Now I bake our bread from scratch using fresh-milled flour that’s alive with nutrients—iron, B vitamins, fiber, and oils that actually nourish instead of spiking blood sugar and causing crashes. Our bodies feel the difference. My kids are more full, more focused, and less inflamed. I feel better too—physically and emotionally—knowing exactly what’s going into their growing bodies.
What it's done for us
Milling our own flour has become more than just a kitchen experiment—it’s a way of life.
It’s slowing down. Nourishing on purpose. Teaching my kids where real food comes from.
It’s supporting gut health, balancing energy, and making food that actually fuels us.
And honestly? It’s healing… in ways I didn’t even expect.
The smell of warm bread. The joy on my kids’ faces. The peace of knowing we’re doing better, one loaf at a time.
There’s something incredibly satisfying about it—knowing I made this from scratch, with intention.
Now I let my kids have a slice of fresh, warm bread with grass-fed butter before bed… and that never would’ve happened in our house before.
Instant download of my tried and true recipe, the one my family and I love and make on the regular. Promise it's so much easier than you think!