Hello, we're Nathan and Cristin Hessing, the owners of Time Traveler’s Bakery. Most people buy our bread for the amazing flavor. What they don't know is that we're both gluten intolerant. Our combined symptoms are full body pain, chronic fatigue, anxiety/depression, headaches, stomach aches, weight gain, and sleep issues, but our bread has brought wheat back to us and many others!
We don’t use any modern yeast. All of our products are risen using double heavy fermentation. This fermentation breaks down gluten and carbs so they are "pre-digested" for you! It’s like modern magic, even though it's old news to the Egyptians and the American Pioneers.
American wheat is often very dirty, but we source some of the highest quality whole grain you can find. Chemicals are never applied to our wheat in any form. It is a pioneer age ancient grain that has escaped the mass amount of cross breading/hybridization of our modern wheat strains.
Our ancestors didn't have to deal with heavy insulin resistance and blood sugar spikes, because their grains were fermented. Deep fermentation breaks down carbs so that they don’t result in blood sugar spikes and weight retention. Hooray for carbs!
EVERYTHING we make is WHOLE GRAIN, even if it looks and tastes like modern white bread! We source a specific ancient strain of hard white winter wheat that grows naturally white and tastes naturally delicious.
The natural fermentation in our bread acts as a preservative, so our loaves can last up to 2 weeks just sitting on the counter! Also, just pop 'em in the freezer for loaves that last 3-5 months. We recommend freezer over fridge, as fridges like to dry out bread.
*Our website will only let you order at least 48 hours in advance, so that we can properly ferment your items.