Bread That Works
With Your Body
Naturally fermented. Gluten-free. Crafted through time, not shortcuts — because how bread is made matters.
Long Fermentation
48-72 hours of natural fermentation breaks down complex structures, making our bread easier to digest.
Living Cultures
Wild starter cultures create beneficial compounds that support gut health.
Whole Ingredients
No fillers, no gums, no shortcuts. Just nutrient-dense whole grains and time.
How It's Made
Time, temperature, and tradition — the ingredients you can't see
Starter Culture
Wild fermentation begins with our living sourdough starter
Mixing Whole Grains
Buckwheat, sorghum, and quinoa carefully combined
Long Fermentation
48-72 hours of natural transformation
Baking
Golden crust, airy crumb, perfect structure
The Bread
Each loaf tells a story of time, craft, and intention
Baker. Fermentation Researcher.
Gut Health Advocate.
Nick Mikheev didn't set out to build a bakery — he set out to solve a problem: how to make bread that tastes incredible and supports the body.
After years of research into sourdough fermentation, microbiome science, and gluten-free baking, Mikheev Bakery was born — not as a business, but as a practice.
Every loaf reflects a belief that food should be both delicious and intentional. That craft and science aren't opposites. That time is an ingredient.
Bread Science & Stories
Exploring fermentation, health, and the craft of real bread
Why Fermentation Time Matters More Than Ingredients
The transformation that happens during long fermentation creates compounds that make bread more digestible and nutritious.
Gluten-Free Doesn't Mean Taste-Free
How natural fermentation and whole grains create complex flavors that rival traditional sourdough.
What Your Gut Actually Needs From Bread
The science behind how fermented bread supports your microbiome and digestive health.