Bittman’s

Whole wheat gets a bad rap. But 100% whole grain is nature’s original plant food — packed with fiber, prebiotics, and actual nutrients. The way it was before we started messing with it. This is the bread your body actually wants. Subscribe to a bread box and save 10% at bittmans.com

Adult Corn Bread. A true sourdough made with 30% whole-grain corn, 50% whole wheat flour, and 20% white flour. 80% whole grains. 100% worth it. Subscribe to a bread box and save 10% at bittmans.com 🍞

Your pastrami deserves better rye. Subscribe to a bread box and save 10% at bittmans.com

Bakers call their sourdough starter “mother.” She’s the living heart of every loaf — fed daily, never rushed. Sounds like someone we know. Our Mother’s Day Box is here: 4 whole grain sourdough loaves, chocolate spread, creamy butter, and a Bittman’s tote.  Order by Monday, May 5th to get it there in time. Link in bio. 🍞

Four whole grain sourdough loaves. Dandelion Chocolate Hazelnut spread. Creamy butter. Cute tote. We made a Mother’s Day gift box around these very things, in partnership with our friends at @dandelionchocolate . Order by May 5th — link in bio. ⏰

Big bread energy. 100% whole grain. 100% worth it. Subscribe to a bread box and save 10% at bittmans.com 🍞

Corn bread, not cornbread. It’s our sleeper hit—and Kate’s favorite. Deeply savory with very subtle sweetness and a crust liberally dusted in crunchy cornmeal. Pass the chili. Subscribe at bittmans.com 🍞 Photo: Jim Henkens

Dad + daughter. Whole grain + ciabatta. A perfect pair. Subscribe to a bread box and save 10% at bittmans.com 🍞

Finally, a bread the whole house can agree on. Subscribe to bread delivery and save 10% at bittmans.com

Today, we’re (me and Kate and a fantastic small and mighty team, including @zoesakoutis ) launching Bittman’s, a line of whole grain sourdough breads. Breads that are made the way bread was MEANT to be made: flour, water, salt, time. That’s it. Oh: and intention. I’ve spent most of my life helping people eat better—writing cookbooks, shaping food policy, learning, and sharing what I’ve learned. I’ve talked about bread for decades. Taught myself how to make it, taught people how to make it, written about why it matters. And now, I’m making it for you. Bread has been central to human life for thousands of years—but it was also one of the first casualties of industrialized food. In the name of shelf life, industry stripped it of nutrients, fiber, and flavor, then tried to patch it back together with sugar, mysterious additives, and synthetic vitamins. What’s left on most shelves today isn’t really bread—it’s a loaf-shaped sponge that usually tastes the way it looks. With @bittmans , we are doing our part to reclaim bread, to bring it back to what it was and will be again. We freeze our loaves at peak fermentation to naturally preserve freshness—no stabilizers, no preservatives, no weird shelf-life tricks. All that’s left is for you to finish the job. Bake your bread until the crust is deeply golden, break it open, and pass it around the table. You are not going to believe how good this bread is. I mean it. We’re starting with whole wheat, half wheat, rye, corn, cinnamon walnut raisin, focaccia, demi baguettes, and ciabatta flats, and we are excited to see what you think. Much love! 🍞 Build your bread box at bittmans.com—there’s a link in my bio.

3 trillion tiny chefs.

The best thing since …