Rachel Begun, MS, RDN and Marjorie Gabriel, MS are both career nutritionists and certified natural chefs with a shared nutrition philosophy. They met as teenagers at summer camp, developed a friendship that deepened year after year, and later found themselves at Emory University in the same pre-med program. After graduation they went their separate ways, sort of. Unbeknownst to each other, they both earned advanced degrees in nutrition and became certified natural chefs. Marjorie pursued a career as a chef and Rachel as a nutrition communications and education professional. Somewhere along the way, they were both diagnosed with Celiac disease.
In August of 2017, Marjorie and Rachel found themselves living in the same city for the first time since college. They met up for coffee. They marveled over the similar but divergent paths they had been traveling. They discussed their common quest for gluten-free, nutrient-dense artisan bread that’s just as good as regular artisan bread. They lamented the fact that it seemed impossible to find such a thing, and they thought maybe they ought to do something about that. They talked. They ate. They shared life around a table. And just like that, The Modern Loaf was born.
Every bread The Modern Loaf bakes begins with Lulu, our trusty sourdough starter. In baking-world-speak, a starter is referred to as “the mother.” So Rachel and Marjorie named theirs after their moms, both of whom have names that begin with the letter L.
Unlike most moms though, Lulu doesn’t ask for much. Just some water— filtered or spring — and whole grain brown rice flour twice a day when she’s at work making bread. When she’s not in production, Lulu enjoys napping in the fridge, listening to 70s and 80s classic rock and jazz tunes, blowing the occasional happy bubble, and cutting her food intake down to once a week.