our wellness approach
premium ingredients.
imported Italian flour, certified organic spelt, filtered water, and mineral-rich salt. Zero additives. Zero preservatives. Ever.
natural fermentation.
our long, natural fermentation process takes up to three days, allowing wild yeast to break down gluten naturally. The result is a gut-friendly, nutrient-dense loaf that feels as good as it tastes
homemade inclusions.
even our inclusion loaves are the highest quality made from fresh, local ingredients. From our homemade pesto to 24 month aged parmegiano regiano
born & bread
hi, i’m josslyn.
I am the baker behind loaf. Health and wellness have always been at the center of my life, largely because I’ve lived gluten-free for most of it. For years, I settled for gluten-free bread that "never hit the same"—until I discovered the science of sourdough.
After working with my doctor, I learned that the long fermentation process allows natural acids to break down gluten, making it much gentler on the gut. I fell in love with real sourdough in America, but when I moved to Israel for university, I found a gap in the market. The options I found were often made with commercial yeast and non-organic ingredients.
So, I taught myself to bake.
What started as a personal mission in my dorm room—baking every single loaf in one small toaster oven—quickly and organically grew into a community. My friends began asking where I got my bread, then they started asking for custom flavors, and suddenly, loaf. was born.
Today, I still hand-craft every single loaf in my dorm kitchen. It’s a slow, two-day process poured with love, ensuring every crust that reaches you is as nourishing as it is delicious.
welcome to the club.
