WATER, FLOUR, SALT, TIME • SLOW FERMENTED, WHOLE GRAIN SOURDOUGH • BAKE FROM FROZEN • FIBER, PREBIOTICS •

WATER, FLOUR, SALT, TIME • SLOW FERMENTED, WHOLE GRAIN SOURDOUGH • BAKE FROM FROZEN • FIBER, PREBIOTICS •

WATER, FLOUR, SALT TIME • SLOW FERMENTED, WHOLE GRAIN SOURDOUGH • BAKE-FROM FROZEN • FIBER, PREBIOTICS •

In crust we trust

Good things take time;
great bread takes even longer.

I’ve spent most of my life helping people eat better — writing cookbooks (more than 30 of them), shaping food policy, and sharing what I’ve learned through my longtime column in the New York Times. And I’ve talked about bread for decades. Taught people how to make it. Written about why it matters. And now, finally, 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, we stripped it of nutrients, fiber, and flavor, then tried to patch it back together with sugar and synthetic vitamins. What’s left on most shelves today isn’t really bread — it’s a loaf-shaped sponge.

My bread is something different.

It’s whole-grain-forward and slow-fermented, made the way bread was meant to be: with real flour, real time, and real intention. It’s the kind I told my daughters to “fill up on” when they were little… but only because it was my bread.

Now Kate—my older daughter—is part of this, too. She grew up with this bread, in this kitchen, at this table—and it means something to her. Which means everything to me.

We hope it means something to you, too.

OUR STARTER

The Legend of the Starter

Every great bread starts somewhere. Ours started… a while ago. No one’s quite sure exactly when—but it’s old enough to vote, possibly rent a car, and definitely carry some opinions. It’s a wild starter, meaning we let nature do the work—no commercial yeast, no lab tinkering, just flour, water, and time.

It’s been fed, nurtured, and obsessed over for years. It’s traveled. It’s adapted. It’s outlived trends, TikToks, and two smartphones. We treat it with the respect it deserves because it’s the soul of everything we bake. The flavor, the funk, the depth—that’s the starter talking.

And if you listen closely, you can hear it say: don’t rush me.

OUR STORY

About Mark and Kate

Mark Bittman is one of America’s most influential voices on food and culture. He is the author of more than thirty books, including the landmark How to Cook Everything series; Animal, Vegetable, Junk; the number one New York Times bestseller VB6; and Bittman Bread. Mark spent three decades at the New York Times, where he created “The Minimalist,” had a five-year stint as the Sunday Magazine’s lead food writer, and became the country's first weekly opinion writer at a major publication to concentrate on food, shaping how millions think about cooking and eating.

Mark continues to produce books in the How to Cook Everything series, the general cooking bible for three generations. He has hosted or been featured in four television series, including the Emmy-winning Showtime series Years of Living Dangerously, and Spain ... On the Road Again, with Gwyneth Paltrow. He was a regular on the Today Show from 2005 to 2010 and has been a guest on countless television and radio programs including Jimmy Kimmel Live!, Real Time with Bill Maher, and NPR’s All Things Considered, Fresh Air, and Morning Edition; his Ted Talk, “What’s wrong with what we eat,” has been viewed millions of times. Mark has received six James Beard Awards, four IACP Awards, and numerous other honors. He is the editor-in-chief of The Bittman Project, a newsletter and website focusing on all aspects of food, from political to delicious; and co-host, with Kate, of the podcast Food with Mark Bittman.

And yes, Mark most likely wrote the recipe you last Googled.

Kate Bittman worked in the publicity departments of corporate publishing for 16 years. She started at Scribner, where she worked with such authors as Don DeLillo, Jeannette Walls, Colm Tóibín, and Harold McGee; then moved to the New Yorker, where she handled all the media booking on behalf of the magazine and its writers and editors; and, finally, worked for two years at Martha Stewart Living Omnimedia, where she led the PR efforts for the company’s media side—television, digital, magazines, and books. In 2014, Kate went solo with her own PR venture, working with authors and chefs like Dominique Crenn, Christian Puglisi, and Xiuhtezcatl Martinez; and stayed put until Mark roped her into working with him full time in 2020.

In addition to her work on Bittman’s, Kate oversees all the content for The Bittman Project, produces and co-hosts the podcast Food with Mark Bittman, writes as much as possible, and has never been happier professionally than she is now.