Nick Mikheev
Baker. Researcher. Gut Health Advocate.
The Story
Mikheev Bakery didn't begin with a business plan. It began with a question:
"Why does bread have to make you feel bad to taste good?"
After years of dealing with digestive issues despite eating "healthy" bread, Nick started researching fermentation, sourdough cultures, and the science of gut health. What he found changed everything.
Industrial bread — even gluten-free varieties — prioritizes speed and shelf life over nutrition. Short fermentation times. Added gums and fillers. Ingredients designed to mimic texture, not support the body.
So Nick started experimenting. Long fermentation. Wild cultures. Whole grains. No shortcuts.
The result was bread that not only tasted better — it felt better.
The Philosophy
Mikheev Bakery operates on a simple principle:
Food should work with your body, not against it.
This means:
- Time over speed. 48-72 hours of fermentation, not 2.
- Biology over chemistry. Wild cultures, not added enzymes.
- Process over shortcuts. Natural transformation, not artificial mimicry.
- Transparency. You should know how your food is made.
Every loaf is a statement: craft and science aren't opposites. Delicious and functional aren't trade-offs.
Bread can be both.
The Research
Nick's approach combines traditional craft with modern science:
Fermentation Science
Understanding how wild cultures break down starches, create beneficial compounds, and transform grains into digestible nutrition.
Microbiome Health
Studying how fermented foods support gut bacteria, reduce inflammation, and contribute to overall wellbeing.
Gluten-Free Baking
Exploring how whole grains like buckwheat, sorghum, and quinoa can create structure and flavor without gluten.
Artisan Technique
Learning from sourdough masters while adapting methods for gluten-free, functional bread.
Beyond the Bakery
When Nick isn't baking, he's:
- Writing about fermentation science and gut health
- Experimenting with new grain combinations and starter cultures
- Connecting with other makers in the functional food space
- Sharing knowledge through workshops and the Mikheev Bakery journal
The goal isn't just to make great bread — it's to change how people think about what bread can be.