Our Bread
Niedlov’s ingredients tell a story. We work closely with the best local and national producers, from farmers who nurture the grains to artisans who transform them into nourishment. Our bread is crafted with care, steeped in tradition, and perfected through countless hours of trial and error. We believe in creativity, responsible growth, and genuine hospitality—no fancy fluff, just dedication and a willingness to wake up at ungodly hours.
Every day, we work to create the most flavorful and nourishing bread for our friends and family in East Tennessee.
SOURDOUGH AND YOUR HEALTH
All of our artisan breads are sourdough. They taste great and are also healthier for you. Through sourdough’s natural fermentation process, there are some major health benefits:
Easier to Digest – Wild yeast and lactic acid bacteria in sourdough help break down gluten and phytic acid, making it gentler on the digestive system.
Enhanced Nutrient Absorption – Fermentation reduces phytic acid, which can block mineral absorption. This helps your body absorb more nutrients like iron, magnesium, and zinc.
Supports Gut Health – While baking kills most live probiotics, the fermentation process can still foster a healthy gut environment by encouraging the growth of beneficial bacteria.
Lower Glycemic Index – Sourdough has a slower impact on blood sugar levels compared to regular white bread, which can help with energy levels and blood sugar management.
May Be Easier for Gluten Sensitivity – While not gluten-free, some people with mild gluten sensitivity find sourdough easier to tolerate because of the partial breakdown of gluten during fermentation.
ORGANIC vs NON-ORGANIC WHEAT: WHY DOES IT MATTER?
We believe that organic wheat flour produces a more flavorful final product. Key factors contributing to the flavor difference between organic and non-organic wheat include the use of a richer grain variety. Organic farming often utilizes heritage or ancient wheat varieties that haven't been crossbred for traits like yield or shelf stability at the expense of flavor, resulting in a more robust and complex flavor profile. Healthier soil is another factor. Organic farming practices focus on maintaining and enriching soil health. Wheat grown in nutrient-rich soil tends to be more flavorful and nutritious, which translates into richer flour. Organic flour is naturally aged, allowing its flavor to develop more fully over time and highlighting the grain's natural qualities, unlike conventional flours that are often treated with chemical bleaching and maturing agents like benzoyl peroxide or chlorine gas to whiten the flour and speed up aging. Cleaner - Organic wheat is cultivated without synthetic pesticides, herbicides, or chemical fertilizers, making it a cleaner option with fewer chemical residues. An example is glyphosate, a broad-spectrum herbicide, also known by the trade name Roundup. This herbicide is prohibited from being used on organic wheat.
Helpful Links…
https://www.nytimes.com/2025/07/24/well/eat/health-effects-bread-europe-united-states.html
