Just Bread ATL

I started baking sourdough after learning about its benefits for insulin resistance — something close to my heart as both my dad and I are diabetic. What began as a search for better bread became a creative outlet, blending my love for cooking with my artistic side.

Now, between my full-time job and everyday life, I run a small home micro bakery, baking small-batch sourdough and focaccia that I truly love to share. My hope is to bring my loaves to local farmers markets soon — and to keep growing, slowly and intentionally, one bake at a time.