Why We Bake Bread with Honey (Not Sugar)
At Home Cooking Is Better, we believe that simple, natural ingredients make all the difference. Especially when it comes to sweeteners.
That’s why we bake all of our sourdough loaves with raw honey instead of processed sugar.
A Sweetener That Does More
Honey isn’t just a sweetener. It’s a natural ingredient that brings more to the table:
- Gentler on the Body – Unlike white sugar, honey has a lower glycemic impact, which means it won’t spike your blood sugar the same way. It’s easier for your body to process and digest, especially in the small amounts we use.
- Naturally Nutrient-Rich – Raw honey contains trace minerals, enzymes, and antioxidants that simply don’t exist in refined sugar. It’s real food straight from the hive.
- Flavor That Warms the Loaf – Honey adds a subtle depth and softness to the flavor of our sourdough, without overpowering the natural tang of fermentation. It makes our cinnamon raisin loaves extra cozy and our sandwich breads just a touch more tender.
Why Not Sugar?
We recipe tested both. And while sugar can work in baking, it felt like the wrong fit for us over time. It’s overly processed, brings nothing to the table but sweetness, and doesn’t align with our mission to make nourishing, real bread.
Our goal isn’t just to make bread that tastes good, it’s to make bread that feels good to eat and fits into a more thoughtful, whole-food lifestyle.
Raw Honey, Real Bread
Using honey is a small choice with a big impact. It reflects our values:
Simple. Nourishing. Honest. And, caring about what goes into your bread is always our top priority.
So whether you’re enjoying a slice toasted with butter or a grilled cheese on our rosemary cheddar loaf, you can feel good knowing your bread was made with purpose, and just the right touch of natural sweetness.
