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

Frequently Asked Questions...

...About the bread

We bake the old way — whole-grain, naturally fermented sourdough, with no commercial yeast, no additives, no shortcuts. It’s real bread, made from 3 simple ingredients: flour, water, salt, and time (plus trillions of good gut bacteria doing their thing).

We freeze our loaves at peak fermentation to naturally preserve freshness — no stabilizers, no preservatives, no weird shelf-life tricks. Freezing is nature’s pause button, keeping flavor, texture, and nutrients in tact until you’re ready to bake.

Straight from the freezer or thawed first - your call.

From frozen: 425°F for 20–25 minutes.

From thawed: 425°F for 5–15 minutes.

Let it rest a few minutes before slicing. (Full guide in the product carousels.)

Yes! If it arrives thawed, refreeze or bake it — either way, you’re good.

Yes — and not the “marketing” kind. We use a live natural starter, no commercial yeast, and a slow, natural fermentation process that takes days, not hours. That’s what gives our sourdough bread its flavor, digestibility, and character.

We know, it sounds crazy, but yes – you officially have permission to carb. Our loaves are high in fiber (5g+ per serving), rich in prebiotics, and easier to digest thanks to natural fermentation. But mostly — it’s real food made from whole grains, and your gut knows the difference.

Totally normal — and totally fine. Just pop it in the freezer or bake it right away. Our bread doesn’t contain meat or dairy, so a little thaw on the journey doesn’t hurt a thing.

Nope. It’s fully baked and frozen at peak flavor. Just reheat and pretend you made it yourself.

No. But thanks to natural fermentation, many people find our bread easier to digest than conventional loaves.

Our breads contain wheat, and one variety (Cinnamon Walnut Raisin Sourdough) contains tree nuts (walnuts). All products are made in a facility that also processes eggs, other tree nuts, peanuts, milk, soy, and sesame. If you have a severe allergy, please use caution.

Use it or freeze it! Keep it sealed and frozen for up to 9 months. Once thawed, enjoy within 2–3 days.

(Pro tip: pull a loaf before bed — it’ll be ready to bake by morning.)

...About ordering

You can try a single box or set it and forget it with a subscription (and save $$). Either way, you’re in control — skip, pause, or cancel anytime.

We currently ship to the continental U.S. — straight to your doorstep. No need to sign for delivery; our boxes are insulated to keep your bread cold until you get home.

Once your order ships, it should take about 3 days to reach you on average. Depending on your location, it could be as short as 1-2 days or in rare cases up to 5 days. But no matter how long it takes, your bread will be in good condition to eat or store in your freezer.

For orders placed before [December 5], they will ship no later than [December 8]. After that, orders will ship within a few days of when they are placed.

Your box will include a bit of dry ice to keep things extra chilly. It should be fully evaporated by the time you open it — but just in case it’s still there, hands off!

Yes! All packaging materials are either recyclable or compostable.

Hopefully that won't be the case! But if there is an issue, send us an email at hello@bittmans.com describing the issue, and include pictures if you can! We'll address it as quickly as we can, including replacing bread if needed.

Unfortunately, we can't accept returns. If there is an issue with your order, feel free to let us know. Individual orders can be canceled as long as they haven't shipped. But if you're a subscriber, you'll always have control of when your next order delivery is scheduled.

...about mark's love of whole grain bread

Because it’s the most fundamental food — and we’ve gotten it so wrong for so long.

Industrial bread stripped out the goodness of grains. Mark has been on a mission for decades to remind people that good bread isn’t complicated — it has just been lost.

We’re bringing it back, one loaf at a time.

We don’t just sprinkle in a little whole wheat and call it a day. Our loaves are made with at least 50%–100% whole grain flour, which means more fiber (prebiotics), more flavor, and more nutrients — the way bread was meant to be. It’s not an empty carb, it’s a nutritional staple!

Think of it this way: whole grains are like eating the whole fruit—skin, flesh, fiber, and all the nutrients that come with it. Refined grains are like drinking the juice from that fruit: sweet, stripped down, quick to spike your blood sugar, and missing the fiber and minerals your body actually needs.

Because they’re the real thing. When you strip away the bran and germ (aka the good parts), you lose the flavor, the fiber, and most of the nutrition that make bread worth eating. Whole grains are what our bodies actually recognize as food — they keep your gut happy, your blood sugar steady and your taste buds interested.

“Multigrain” just means more than one kind of grain — but not necessarily whole grains. (You can have a multigrain bread made entirely from refined flours, thanks to the magic of marketing).

“Whole grain,” on the other hand, means the entire grain — bran, germ, and endosperm — is intact. That’s where the fiber (prebiotics), flavor, and nutrients live.

In short: multigrain sounds good, but whole grain is good.

Infrequently asked questions

Old enough to have seen some things. We’ve kept it alive and thriving for years—it’s the real deal, fed daily and full of flavor.

Think of it as a living ingredient (with better gut instincts than most humans). Doesn’t talk much, but makes every decision.

You can try, but it already answers to "OG."

Yes. But not just any bread — this one. You can skip the “emergency” ice cream if you must, but a good loaf on standby is peak adulting.

We don’t recommend it… but we also don’t not recommend it. It’s whole grain, naturally fermented, and easier to digest — so we won’t judge.

That’s the natural fermentation talking — slow, naturally fermented dough, developing flavor over days, not hours. It’s how bread used to smell before we let factories ruin the party.

Sure! Just aim for 425°F and keep an eye on it — it’s bread, not rocket science after all. (But if you do launch it into space, please tag us.)

Unlikely. But he will tell you you’re overthinking it and to “just bake the damn thing.”

No. But we do believe in slow, natural fermentation, fiber, and breaking bread with friends — so if that makes us a cult, pass the butter.