Interview with District Bread Co.'s Founder, Sarah Feldman
This 100% gluten free bread company is bringing the joy of sharing food back to the table for Celiacs.
As Sarah sliced open a warm sourdough loaf, I caught sight of airy pockets I used to think only existed in gluten-filled bread. The smell alone was intoxicating—sour, toasty, nostalgic—the kind of bread you want to lather with butter, close your eyes, and savor. We broke bread together (scroll down to see the video), literally, and even without butter or toppings, I was hooked. That first bite was more than delicious; it was a moment of rediscovery.
Then Sarah shared her story, and I knew this was just the beginning for her and District Bread Co. Today, I’m grateful not only to call her a friend but also to share the incredible impact she’s making for the celiac community.
When I tell you this is the only bread I buy now, I mean it. And the sourdough? That was just the beginning…
District Bread Co. is rooted in the idea that no one should feel “othered” because of a dietary restriction. Can you share more about the mission behind your brand and how that guides your work?
I love to share food, whether that’s going out to dinner with friends, hosting a dinner party, or being hosted by family and friends. When I was diagnosed with celiac about 15 years ago, the joy of dining with others was lessened because the experience of sharing food inherently changed. I could still go out with friends, but many times I could no longer share in the food. If a dish did have a gluten free alternative, like pizza or anything with bread, instead of sharing with me I would have to get my own while others shared, and mine never looked or tasted as good. Or a restaurant might have dips, and while everyone else was enjoying bread or pita, I would get crudité. It was always something different.
This doesn’t have to only happen out of the house. When hosting a gluten free guest, there should be a good option that the host is happy to serve to everyone. Or when I am hosting, I can make gluten free pizza or bread items that everyone is happy to eat.
It is not only about the quality of the food, but also about the safety. If a household only needs to buy one product that everyone can eat without worrying about cross-contact, that is a huge win.
Essentially, my goal is to bring back the joy of sharing food.
What makes your gluten-free bread different from what’s currently on the market?
It is the only bread I have seen that both gluten free and non-gluten free people can enjoy together. Our bread tastes like bread, not “gluten free” bread. The one complaint we have received from a customer, through our food service client, is that our bread tastes too much like real bread and their customer did not believe it was gluten free. I had to laugh because that is exactly what our brand strives for. If that is the type of complaint we get, I will take it.
What has been the most challenging item to perfect so far, and what did it take to get it just right?
The challah has been more difficult than the sourdough. Achieving that pull-apart softness has been especially challenging. We have a great product now, and just like with our other items, we will keep iterating because we know it can always be better.
You made a big career change coming from the corporate world. What gave you the push to take that chance, and what advice would you give to someone who wants to follow a similar path?
The choice to leave my job was made for me. I had complications with my health, unrelated to celiac, that necessitated taking a step back, and I was told by my doctors that I would never return to that type of work. For about a year and a half, I was not able to do any work, and then about six months ago I was able to start thinking about what I might do with the next phase of my career. Like everyone else during the height of COVID, I tried making a sourdough starter. I did not know then that it would be the start of this bread-making journey. I had a lot of failures and some mild successes, but then I took a break from bread baking when life “normalized.” In 2024, when I again found myself unable to work and spending a lot of time at home, I had the time to experiment with gluten free bread, specifically sourdough.
Once I started incorporating the Caputo gluten free flour into my starter and bread flour mix, I knew I had something special. I shared the bread with my friends and family, and they encouraged me to take the leap and try to turn it into a business. I had always wanted to start my own business in the food industry. I held almost every food service job there was when I was younger. I was a line cook in a college kitchen, I bartended, served, and hosted, and I thought that someday I would open my own restaurant.
In some ways, I wish I had started down this path earlier, but at the same time, if I had, I am not sure I would have found this product. I think I never took the leap because I never had a clear vision of exactly what I wanted to do. It was always just an idea.
The advice I would give to someone is to take the risk and follow your passion, but also make sure you have a clear idea of what you want to do before you start.
Where can people find your products now, and what should we be excited about this fall?
Currently, we are at Union Kitchen Grocery stores in their food service deli. When you order a gluten free sandwich, it will be served on our bread. We will soon also be available to purchase in the retail section of the stores.
We are at Ceibo for their Sandwich Mondays, where they serve both our sourdough sandwich bread and our brioche-style buns. Our bagels are at Pop’s Bagels in Eckington and will soon be available at select Bullfrog Bagels locations. You can also find us at the Union Station and Bloomingdale Farmers Markets. Dates for each market are listed on our website.
This fall, we have several exciting launches, including our buns and challah. We are also creating special products for the Jewish High Holidays, such as a round raisin challah and spiced apple cake. For the markets, get ready for pumpkin cinnamon rolls, and for Thanksgiving we will offer apple pie, pumpkin pie, and dinner rolls through a special pre-order.
We are also in conversation with a few other restaurants and retailers and hope to be available more widely in the DC area soon. In the meantime, we offer local delivery and shipping.
[Use code MAURAGFC10 for 10% off your first shipping order in the U.S.]
If you could fly or drive anywhere to enjoy a HYPE-worthy meal, where would it be? Meaning it checks all the boxes - hospitality, yum factor, price, environment.
I have been itching to go to Zahav in Philly. I cook from the Zahav cookbook a lot. It’s the only cookbook I have that I don’t change the recipes – except if something needs to be made GF. One of my roommates used to joke that I could never follow a recipe. That used to be true, until the Zahav cookbook.
You can follow District Bread Co. on Instagram to stay in the know of special pick-ups, new menu items, and more.
Great interview!