It started with a health scare
A few years ago, health problems forced me to completely rebuild how I eat. I hired a trainer at 34, determined that this would not be the year everything went downhill. The plan called for a hot breakfast with real macros, every single day. Fiber, protein, nothing that spikes you and drops you by ten a.m.
Everything on the shelf was sweet
Here's what I found: the entire breakfast aisle had already decided my breakfast should be dessert. The oatmeal was sweet. The protein powder was sweet. The bars, the yogurts, the "healthy" cereals: sweet, sweet, sweet. And after a workout, sweet was the last thing I wanted.
I grew up on the other kind of breakfast
Most of the planet wakes up to something hot and savory. I did too: my mom's stuffed parathas, invented daily out of whatever was fresh in the kitchen. Home science, we called it. Her resourcefulness is still the daily inspiration behind everything we make.
Why Pocketbread
America's breakfast got industrialized into cereal, pastries, and bars, and savory got exiled to the indulgent weekend. We think that's backwards.
Pocketbread is my mom's kind of breakfast rebuilt for the weekday: hot, crisp, genuinely nutritious, and fast enough to beat a toaster pastry out the door. Vegetables in the bread. Nothing in it you couldn't buy at a grocery store. Built for adults, and for what they'd proudly feed their kids.
We're not nice. We're salty.
Pocketbread · a Gargantuan Foods product