Bread is not just food; it is the oldest manufactured food
and the "staff of life." This story begins with einkorn wheat, domesticated
around 8650 BC in southeastern Turkey. Its cultivation marked a pivotal moment
in agriculture, particularly in the Fertile Crescent, where societies adapted
to their environment, leading to stable food sources and the rise of
civilizations.

For thousands of years, people have embraced bread in its
many forms, celebrating its flavors, textures, and colors. While grains like
oats, corn, barley, rye, and rice have contributed to the diversity of bread,
wheat and its ancestors have produced the most beloved varieties. The earliest
breads were hard and flat, designed for sustenance and portability, and they
remain a vital source of carbohydrates today.

Recently, we’ve seen a rise in gluten intolerance and
digestive issues, possibly due to non-organic or genetically modified grains
and agricultural practices prioritizing quantity over quality. This has sparked
a movement back to purity and sustainability.

At Filla, we believe health comes from purity. Our mission
is to bring goodness back to the baking industry by crafting traditional breads
using only the purest ingredients, free from preservatives, while achieving a
remarkable shelf life.

Join us on a journey to rediscover the true essence of
bread—natural, clean, and sustainable. Embrace the tradition of bread-making
and nourish yourself with the goodness of nature. Stay tuned for our upcoming
projects that will transform the way you enjoy bread!