Knead Love started as a joy project to make something with my hands everyday. After taking classes with Sarah Owens, I fell in love with sourdough bread. My lifelong love of baking shifted with personal health and auto-immune issues; evolving into gluten-free, nutrient-dense and high-vibe baking became my new norm. Everything is made by hand in small batches and in limited runs. I set out to make bread that could be easily digested because of the longer fermentation, and using nutrient dense ingredients.
I use mostly regional grains for our breads, some milled by hand, and use local ingredients from the farmers market. Appreciating and supporting our suppliers who care about their products is important. Ingredients we use that are available at NYC farmers markets: Roxbury Mountain Maple Syrup, Tremblay Apiaries honey, Maine Grains Oats, and Small Valley Milling. The main flours we use are organic Millet, Teff, Buckwheat, Oat. We use herbs, seasonal produce from NYC Greenmarkets. All rainbow colors are plant based.
The symbol of bread as a universal food that connects us all is an idea I cherish. I have so many people in my orbit who could not eat bread, but using nutrient dense grains and fermenting for up to 24 hours has made a bread that can be digested more easily. Bread is so important. Bread brings people together. Community, love, gratitude, humor, nourishment, and joy are core values of Knead Love Bakery. There is room for everyone at the table.