(Jerek and Beth Lovey are co-owners of Not Bread, and co-creators of its line of gluten- and dairy-free seed loaves | Photos courtesy of Not Bread)
If you grew up eating white sandwich bread, which still dominates grocery store sales in the U.S., the concept of a gluten- and dairy-free seed loaf crafted from organic oats, seeds, honey, olive oil and sea salt — made without flour, eggs, or butter — might sound like science fiction. Especially when learning that it is not only nutritious but delicious — available in apricot almond, cranberry walnut, pumpkin seed and dark chocolate flavors.
Jerek Lovey, co-owner of Bend-based Not Bread with his wife Beth, would love to tell you more. Coming from an entrepreneurial background, Lovey launched his first company at age 27, and has been “building sustainable and regenerative food companies throughout my career.”
A particularly notable example was a partnership with Anheuser-Busch InBev developed to reuse spent barley — the leftover malted grain from the brewing process that comprises 85 percent of brewing waste — by converting it into protein in the form of plant-based milk.
“Eight billion tons of spent barley are either tossed or used as cattle feed each year,” he said. “Moreover, 30 percent of the global food supply goes to waste, which highlights the food system’s inefficiencies.”
Lovey continued: “Given our love and passion for building purpose-driven companies, combined with the value we place on nutrition, subsequently buying Not Bread from its French founder, Marie Sonalet — an extraordinary woman who developed a wholesome alternative to traditional bread — was a no-brainer,” Lovey said.
“It’s rare to find a high-quality nourishing product that is organic, gluten- and dairy-free, rich in protein and fiber (each slice of bread contains 5 grams of fiber and 6 grams of protein), and free of all additives and artificial ingredients,” Lovey said. “The seed loaves check every single box.”
Originally sold at a single farmers market in Bend, Not Bread’s reach has expanded to 14 markets in Bend/Central Oregon, Portland, Eugene and Ashland — with lines of customers typically surrounding the vendor’s booth — and is also available at select stores such as Central Oregon Locavore, Market of Choice and Newport Market.
And, when the season ends for farmers markets, local pick-ups become an option. “We don’t want to lose the one-to-one interaction with our customers, and find it pretty special to maintain those connections year-round,” Lovey said.
Lovey is quick to emphasize that he and his wife Beth “are co-partners and co-creators, and very hands-on, doing whatever is needed. It’s a lot of fun to be in this business together.”
Fueling their enthusiasm is feedback from customers who, for example, have had to sacrifice eating bread due to celiac disease or other health issues. (A typical comment: “Now I can finally eat it again!”) He added that “People also share with us how well they feel, given the product’s influence on digestive wellness, which can be life changing.”
As part of Not Bread’s strategic plan, the couple is committed to building a “truly thoughtful and sustainable enterprise” that includes “establishing a deep presence in the Pacific Northwest” and possible national distribution in the future.
“We’re finding our place at specialty grocery stores, while simultaneously innovating.” Lovey said. Two examples are developing a cookie that “maintains the same principles as our existing loaves, but gives customers the option of enjoying a truly nourishing snack, as well as a savory seed cracker slated for introduction in 2026.”
“Beth and I have high aspirations for Not Bread,” Lovey said, “and believe very strongly in the positive impact of our products — which bring a lot of joy.”
