Sadie Scheffer, CEO and Founder of Bread SRSLY tells DeliveryRank their story in making delicious and nourishing gluten-free sourdough bread that is also top 9 allergen-free, refined sugar-free and made from minimal ingredients.
I’m Sadie, an artist, an MIT dropout, and an accidental baker who learned the art of gluten-free baking to impress my college crush. I knew he was gluten-intolerant, so I started baking with new ingredients - sorghum flour, sweet rice, and buckwheat. Many of my attempts ended up in the compost, but when one came out well, I would invite him to come to try it. Luckily, I developed a good understanding of gluten-free ingredients because a few months later, I learned that I was pretty seriously gluten-intolerant myself!
I redoubled my efforts in the kitchen, focusing on making the perfect loaf of gluten-free bread to share. After dozens of attempts, Bread SRSLY was born in 2011. Word spread. Friends told friends, who told colleagues, who told reporters, and in March 2012, Bread SRSLY became a full-time business. Now, a team of amazing people works to get our bread out into the world!
2022 saw Bread SRSLY’s 11th birthday, a huge milestone I never dreamed we’d reach when I started experimenting so long ago. Today I get to spend my time-solving problems, writing strategies, and building relationships with team members and fellow small business owners. Outside of Bread SRSLY, you’ll find me playing in my veggie garden or pottery studio, hopefully with my cat Dewey on my shoulder.
And the boy? He couldn’t resist the charms of my gluten-free sourdough, and we've been together ever since.
Our gluten-free sourdough bread is wild fermented, meaning it relies solely on wild yeast to achieve its rise, its distinct sourdough tang, and its nourishing nutritional value. Our gluten-free sourdough ferments for over 12 hours, which unlocks nutrients and transforms grains into more easily-digestible forms. Our gluten-free sourdough bread also has a short ingredient list- no oils, sugar, or preservatives here!
When baker’s yeast acts on flour, it converts natural grain sugars and starches into carbon dioxide, which creates air pockets that make the dough rise. This is great for flavor and speed in the kitchen, but it misses out on so many health benefits of baking with sourdough. Sourdough starters consist of wild yeasts, and also a host of good bacteria. Together, these cultures go way further than bakers yeast (or other single-strain yeasts), converting sugars into CO2, and proteins into lactic acid that gives sourdough its flavor. This fermentation process breaks down hard-to-digest grains so that the finished product is easier on our bodies. Sourdough is like a biodiverse farm; baker's yeast is a monoculture.
In addition to being certified gluten-free by GFCO and made in a dedicated gluten-free facility, our products are top 9 allergen-free and made in a dedicated top 9 allergen-free facility. Some of our products are also made without rice, gums, or lectins for those who cannot tolerate them. Finally, our products are certified vegan, Kosher, Non-GMO, and made with organic ingredients.
For our team, healthy eating looks like nourishing our bodies and minds in a joyful manner. We ask ourselves - what foods are going to help alleviate digestive issues, improve energy, and help us feel our best? What ingredients are going to satisfy our whole beings? What meals are going to put smiles on our families’ faces and keep their bellies content?
In 2022, our team resolved to listen more to our bodies and less to outside influences that tell us there is only one right way to be nourished. We’re thinking about all the wonderful foods that make our bodies (and us!) happy and adding more of those to our plates in pursuit of our health.
You can buy our gluten-free sourdough bread directly from us at breadsrsly.com - we ship nationwide! You can also find Bread SRSLY sourdough at natural food stores in the refrigerator section, and on cafe menus throughout CA. Find a store near you or request us at your favorite retailer/restaurant.