About Julian Bakery
The Julian Bakery began in the quaint, historical town of Julian, in the mountains above San Diego, California. An expansion led the business to the seaside community of La Jolla, California, still in the county of San Diego.
Barbara Squier, a nutritionist and baking visionary. Barbara lives a natural, spiritual lifestyle, creating heavenly breads from God’s endless bounty.
Message from Barbara
Hello, welcome to our Julian Bakery website. I am the owner of the Julian Bakery and a nutritionist.
I have designed our breads to have all the amino acids (proteins that are essential for life) in every slice. We grind our organic grains in a stone mill before baking, preventing rancid flour, while achieving more flavor and more nutrition. It is the same concept as fresh ground coffee. All of our main grains are organically grown, free of pesticides and chemical fertilizers. It is safe for children. All of our sourdough yeast free breads are cultured (the same concept as yogurt). They are easier to digest, contribute to the friendly flora of our intestines, and are a low stress food (providing predigested released nutrients from the culturing process).
Barbara’s mission is to bring healthy and delicious breads to everyone.
Quality is the heart of the Julian Bakery. Great care is taken to select wholesome, chemical free grains, seeds and nuts for stone grinding and in conjunction with a slow culturing process to provide the consumer with the best benefits bread can offer, full of amino acids and complex carbohydrates.