We mill, mix and proof every loaf slowly — ancient grains, wild yeast, no shortcuts. Healthlink Bakery bakes rustic, gut-friendly bread and pastry for people who read the ingredient list.
Health starts before the oven does. Here's the actual timeline behind every bake — the same one whether it's a Tuesday batch or a weekend order for forty.
Whole rye, spelt and khorasan stone-milled fresh, mixed with our 8-year-old sourdough culture — no commercial yeast.
Day 1 · MorningDough rests 36 hours at low temperature, breaking down gluten and phytic acid for easier digestion.
Day 1–2 · 36hrHand-shaped in linen bannetons, seeded, and given a final proof so the crumb stays open and light.
Day 2 · Early morningBaked in a steam-injected deck oven, then rested a full 2 hours before it ever reaches a shelf.
Day 2 · MiddayOrder online for pickup or local delivery. Every item ships with a printed batch ticket, same as the one in your cart.
We started Healthlink because most "healthy bread" on shelves is neither. Ours is slow-fermented, whole-grain, and built for people managing digestion, blood sugar, or just tired of ingredient lists they can't pronounce.
Long fermentation breaks down starches naturally — we don't add fibre powders to compensate for shortcuts.
We list the farm and grain lot on every product page, not just "whole wheat flour."
Order 40 rolls for an event or one loaf for the week — we bake to order, not to guess.
Every online order and contact message is summarized and sent straight to our kitchen inbox — nothing sits in a queue overnight.