Sarah Magid is the founder of Knead Love Bakery, a New York–based gluten-free sourdough bakery rooted in nourishment, community, and joy. What began as a personal project after falling in love with sourdough evolved alongside Sarah’s own health journey into a new approach to baking—one centered on long fermentation, nutrient-dense grains, and thoughtfully sourced ingredients. Knead Love’s breads and baked goods are handmade in small batches using organic grains like millet, teff, buckwheat, and oat, alongside seasonal and locally sourced ingredients. At the heart of it all is Sarah’s belief that bread brings people together—and that there should always be room for everyone at the table.
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