A Return
to Our Roots.
For thousands of years bread was in its simplest, yet most refined, form — baked with only freshly stone-milled flour, water, salt and time. It is time to go back to our roots.
The Birth of Agriculture
For tens of thousands of years humanity wandered the earth in tents following herds and gathering nuts, seeds, and berries in a battle of survival against nature. Then, about 12,000 years ago in the Fertile Crescent, an unknown Bedouin community decided instead of eating all the wild grain gathered, they would plant a portion in a nearby field.
Farming Changed Everything
The stability of wheat transformed society, bringing food security and birthing the age of agriculture. Communities settled, villages grew into cities, and civilization as we know it took root around the cultivation of grain. Bread was extraordinary for mankind.
The Art of Milling
For millennia flour was ground between heavy granite stones that crushed the entire kernel of wheat — the bran, germ, and endosperm together. The industrial roller mill changed everything, stripping away the most nutritious parts for the sake of shelf life and speed. We freshly stone mill with a granite stone all our whole grains just before baking.
Baking on the Hearth
Before commercial yeast was invented in 1868, every loaf on earth was naturally leavened — wild yeast and lactobacilli working slowly through a living culture of flour and water. The long, slow ambient fermentation breaks down gluten, unlocks minerals, and builds the deep, complex flavor that fast-risen bread can never achieve.
From Baker to Community
The baker has always held a special place in the community — rising before dawn, shaping dough by hand, pulling loaves from the oven as the sun breaks the horizon. At Roots, we carry that tradition forward, baking throughout the day so there is always a fresh loaf waiting.
Returning to Tradition
We threw off the modern convention of how bread is processed today, and returned to how bread was baked by hand for thousands of years. No commercial yeast. No sugar. No preservatives. No conditioners, no improvers, no shortcuts. Just flour we stone-mill ourselves, water, salt, and time.
Breaking Bread Together
At Roots Bread, we find deep joy in knowing our success comes from our team. All success comes from people collaborating together to make something great. The bread we make is meant to be broken and shared — at the family table, among friends, across cultures.
Lucas Skrobot
Lucas began baking in 2000, drawn to the ancient craft of naturally leavened bread. After years of study and practice — traveling, apprenticing, learning the old methods — he founded Roots Bread in Muscat, Oman in 2022, with a single conviction: that the best bread is the simplest bread.
In 2026, Roots relocated to Bishkek, Kyrgyzstan, bringing the same stone-milled, naturally leavened, hand-shaped loaves to a new community. The bakery also became the exclusive Bishkek roaster and cafe partner for Windrose Coffee, a collaboration rooted in shared values of craft and quality.
The kernel of wheat, perfectly engineered by God, contains everything needed for bread. Lucas believes the baker's job is simply to honor that — to mill the grain fresh, let wild cultures do the leavening, and give the dough the time it needs.
People Make the Bread.
At Roots Bread, we find deep joy in knowing our success comes from our team. All success comes from people collaborating together to make something great.
Our crew is American, Kyrgyz, Russian, and international — brought together by a shared belief that bread matters, and that the way we make it matters. Every loaf is shaped by hand. Every batch is a collaboration.
