I was born in Abovyan, Armenia, where food is simple, pure, and deeply connected to tradition. Bread was a staple of my diet—made fresh, using wholesome ingredients, and free from the industrial processing so common in the Western world. Growing up, I could eat as much bread as I wanted without any issues. It was real food, the way it had been made for generations.

When I moved to the United States as a teenager, I continued eating bread as I always had. At first, I didn’t notice any problems, but by my twenties, I began experiencing gluten sensitivity and other health issues. It was frustrating—something I had loved my whole life was now making me feel unwell. But as I dug deeper, I realized the problem wasn’t bread itself; it was how it was being made. The overly processed, preservative-filled bread on the market was nothing like the nutrient-rich loaves I had grown up with in Armenia.

Determined to take control of my health, I started baking my own bread—recreating it the way it was meant to be: wholesome, nutrient-dense, and free from unnecessary additives. After many trials (and plenty of errors), I finally succeeded. Not only was my homemade bread delicious, but it also made a noticeable difference in how I felt. The gluten sensitivity that had once forced me to avoid bread seemed to disappear. I felt more energized, less bloated, and overall, much healthier.

This journey led me to create Legacy Loaf—a return to real bread, made with integrity and tradition. My mission is simple: to bring back bread the way it was meant to be, full of nutrients, flavor, and everything our bodies truly need. Legacy Loaf isn’t just about bread—it’s about reclaiming real food and redefining what healthy eating should be.

Vahag Arakelyan