From Our Kitchen to Your Table
It started in our home — with a loaf that could heal.
ProLoaf was born out of necessity. With a big family to feed and gut issues that just wouldn’t go away, James and Karen set out to make a bread that their whole family could enjoy — and actually feel good after eating.
They started baking out of their kitchen, researching everything they could about gut health, traditional fermentation, and how bread used to be made before industrial shortcuts took over. What they found was simple but powerful: real sourdough, made the old-fashioned way, could nourish instead of harm.
Those first loaves were slow-fermented, organic, and made with love — and the difference was life-changing. Their energy returned, their digestion improved, and their family could finally enjoy bread again. Word spread fast. Friends started asking for loaves. Then neighbors. Then strangers.
That’s how ProLoaf was born — out of a family’s need, a kitchen experiment, and a mission to bring real, gut-healthy bread back to the table.
Today, we’re proud to serve a growing community of people who want to eat better, feel better, and live fully — without giving up the foods they love.
If you’ve struggled with bloating, gluten sensitivity, or just want bread that actually supports your health — we’re here for you. This isn’t just about bread. It’s about family, healing, and a better way forward.
ProLoaf: From our home to yours.
Our 4 Core Values
We use organic, clean ingredients — no preservatives, no shortcuts. Just the good stuff your body actually recognizes.
Healthy That Tastes Good
Our loaves are slow-fermented to support gut health without sacrificing taste. You shouldn’t have to choose between feeling good and enjoying food.
We bake with intention — honoring time-tested fermentation methods that nourish instead of harm. This is bread the way it used to be.
No to Middlemen,
Yes to Trusted Quality (& Savings!)
At ProLoaf, we skip the industrial shortcuts and middlemen that add cost but subtract quality.
Instead, we bake everything ourselves — from sourcing organic ingredients to slow-fermenting each loaf the way bread was made for centuries.
We don’t rely on big-box distributors or mass production lines. Every step of the process happens in our own bakery, with care, precision, and purpose. That means no hidden markups, no preservatives, and no compromises.
By keeping it all in-house, we’re able to deliver real, gut-friendly bread at a fair price — and pass the savings (and the flavor) straight to your doorstep.
Our Signature Products
