Bread and pastries from the grocery store that are made with modern, hybridized wheat often are the reason for your health problems - gluten sensitivity, even if the wheat was grown organically and stone-milled! 

 

I, and many others, have experienced how these problems disappeared when I started eating bread made with pre-historical grains, like Spelt. My energy levels improved when I switched to eating only stone-milled flour as used in old recipes, taking out any processed ingredients, including sugar, used in modern bread baking.

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The foundation of my baking is the use of grains that are the result of a 'none' approach: no GMO, no hybridization, no preservatives, no pesticides or herbicides, no bleaching, non-processed.

To this I add a balanced use of farm-fresh, sustainable and - where possible - local ingredients.