Bread before the shortcuts.
Not all wheat is created equal.
We source our flour from stone-milled heritage and landrace wheat, forgotten varieties that were never engineered for industrial convenience or maximum crop yields. Our slow-crafted loaves contain a gluten profile closer to what nature intended—before scientific hybridization changed everything.
You don't need to choose between flavor and integrity.
Higher-quality. More nutrient-dense. Ecologically conscious. Actually delicious.
Reserve your loaf—ovens are preheating.
Join our Waitlist
Our business is launching soon.
*Please note that products will be made with wheat, and are not safe for individuals with Celiac.
Bread is a food staple around the world, but why is there mounting evidence that it is making us sick?
Our commitment is to create an alternative where bread and baked goods are made with clean, sustainable, non-scientifically hybridized flour as source of nourishment, not compromise.
Join Us
Subscribe to join our community and receive updates as we work toward bringing this vision of sustainable, clean-sourced baking to life.
Enjoy 20% off when we open!
About us
Welcome back to real wheat bread!
Crafted specifically for:
the wheat-sensitive, non-celiac
the label-readers who know something is off
and anyone done settling for less
The Problem: Most modern commercial wheat flour is harder to digest, and studies have shown it can trigger immune reactions in those with non-celiac wheat sensitivities.
Such modern wheat is made from dwarf or semi-dwarf wheat that was originally scientifically hybridized during the 1940s-1970s for higher crop yields.
Even organic modern wheat is commonly sourced from the same scientifically hybridized varieties.
These modern wheat varieties contain an altered molecular structure of the gluten profile, changing the ratios between gliadin and glutenins. The change in structure is partly responsible for it being more difficult to digest.
Our Solution: All of our baked goods will exclusively use wheat untouched by modern breeding, a select blend of heritage and landrace varieties. They are richer in essential minerals, do not require pesticides or synthetic fertilizers, and are drought resistant.
The flour we use is from pre-industrial wheat not scientifically bred, but of a more natural and sustainable variety. It's not gluten-free, but it is gluten closer to the way nature intended. We envision a signature collection where each product is crafted with intention, using time-honored techniques and the finest clean-sourced ingredients.
Our Ask: Subscribe to our waitlist and join the movement, as we build this sustainable, healthier-for-you bakery, one loaf at a time.
We'll email you a discount code for 20% when we launch, and you'll be the first to know about exclusive offers, taste tests, and more.
Marja's Bakery, LLC
Real Flour. Reborn. © 2026 All Rights Reserved
1050 Lakes Dr. Suite 225
West Covina, CA 91791
Contact
323-609-5811
jennifer@marjasbakery.com