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 •
Partner With Bittman's
Help more people discover what real sourdough tastes like.
Real sourdough is rare.
Here's what it takes: flour, water, salt, and time. No commercial yeast. No shortcuts.
Bittman's makes small-batch, organic whole grain sourdough the traditional way, then freezes it at peak fermentation. Finish it in your oven when you're ready: eat it, heat it, or freeze it for later.
Founded by Mark Bittman, longtime New York Times food columnist and author of How to Cook Everything.
If your audience cares about real food and recommendations worth trusting, we'd love to work together.
Why Partner With Bittman's?
People are actively looking for better bread, and they're overwhelmed by marketing claims. Bittman's gives you something genuinely worth talking about:
- Organic whole grains
- True sourdough fermentation, no commercial yeast
- Three simple ingredients: water, whole-grain flour, and salt
- Frozen at peak fermentation and flavor, ready to bake whenever you want fresh bread
It's the kind of product that sparks conversation and repeat purchases. Partners receive:
- Competitive commissions
- Exclusive promotions and launches
- Early access to new products
- Creative assets and support
- Dedicated partnership management
- Long-term growth opportunities
Who We Partner With
We're looking for people who have earned their audience's trust:
- Food creators and home cooks
- Recipe developers and food writers
- Newsletter and Substack publishers
- Nutrition and wellness voices
- Kitchen and cookware creators
- Editorial publishers and media sites
A massive audience isn't required. We'd rather work with creators whose recommendations carry real weight.