Why do I do it?
Welcome! I’m Ivy,
The hands and heart behind Against The Grain. My journey into sourdough baking came from more than just a love for real bread—it came from a deep need to heal and to feed myself and my loved ones in a way that felt honest and nourishing.
After struggling with hormone imbalances and leaky gut issues, I began to take a hard look at what I was eating. The more I learned, the more I realized how disconnected our food has become from its roots. Ingredient labels got longer, the quality got worse, and suddenly even basic foods didn’t feel safe or simple anymore. Like so many others, I found myself constantly asking, What the hell are they putting in our food these days?
That search for something better led me to sourdough—the slow, traditional kind. Made with just flour, water, salt, and time, it felt like a return to sanity. No additives. No preservatives. Just real food, the way it was meant to be.
This journey became even more personal when I watched a close family member battle Crohn’s Disease. She had to give up so many of her favorite foods, especially bread and anything with gluten. It was heartbreaking. But then—because of the way this bread is made, with long fermentation and natural leavening—she could eat it without triggering a reaction. Seeing that joy on her face reminded me why this matters so much.
Now, through Against The Grain, I bake small-batch sourdough from my home kitchen in Daytona Beach, under Florida’s Cottage Food Law. Every loaf is made with clean, thoughtfully sourced ingredients, and a deep respect for the process. This is bread for people who care about what they eat. For people who read labels. For people who just want something real again.
Whether you're here for the taste, the digestibility, or the trust—you’re in the right place. And I’m so glad you’re here. <3
Hours
Monday: After 4:30pm
Tuesday: After 4:30pm
Wednesday: After 4:30pm
Thursday: After 4:30pm
Friday: 9:00am-4:00pm
Saturday: 9:00am-4:00pm
Sunday: CLOSED
