For Amber Cebull, baking sourdough is more than a craft—it’s a form of resistance. “Our codependent relationship with big food companies run by billionaires isn’t healthy,” says the founder of Fort Myers microbakery Don’t Stop Be Levain. “Baking our own bread is an act of rebellion.” Her slow-made, pillowy loaves, sold through her website, are a testament to the benefits of fermentation for flavor and health.
Courtesy Amber Cebull, Don't Stop be Levain
Don't Stop be Levain sourdough
Amber isn’t alone. Across the region, a growing cadre of artisans is harnessing the transformative power of aging, bringing traditional techniques to a modern audience. From sourdough to kombucha to sauerkraut, these foods delight the palate and support a healthy gut microbiome, a critical but often overlooked key to overall wellness. “Our gut is where we process everything that comes into the body,” explains Julie Hill, a Fort Myers-based registered dietitian certified by the Institute for Functional Medicine. “Ninety-eight percent of my clientele have a gut-related symptom associated with another health symptom.”
Fermented foods harbor organic acids and enzymes, and some contain probiotics (beneficial live bacteria and yeasts), which are associated with immunity, gastrointestinal health, sustained energy and improved mood. During fermentation, natural bacteria and yeast break down sugars and starches in food, creating beneficial compounds that enhance nutrient absorption and digestion.
But, not all fermented foods are created equal. Some lose beneficial bacteria during cooking or canning—like pickles, wines and sourdough bread. Even foods meant to contain live cultures often fall short: Mass-produced versions may be pasteurized or contain preservatives that kill beneficial bacteria, while others are loaded with added sugars and artificial ingredients that compromise their health benefits. “Read labels, avoid preservatives and support small businesses and farmers,” Julie says, suggesting you favor local makers, who follow artisanal, wholesome practices and look for labels with terms like ‘live active cultures’ or a list of specific strains of probiotics.
While baking eliminates live probiotics in sourdough—the most popular fermented food for artisan makers—the aging process creates prebiotics, fibers that feed beneficial gut bacteria. The bread’s reduced gluten and carbohydrates are also easier to digest for many people, while a lower glycemic index can help stabilize blood sugar levels. Fort Myers baker Hannah Guzman, of Crusty Cravings by Hannah, appreciates the ancient craft’s rustic, healthful simplicity. “Sourdough bread is just flour, water, salt and sourdough starter—it’s wild yeast,” she says. Hannah started baking while navigating postpartum challenges after her second son was born. “I really needed a creative outlet to help with anxiety,’ she says. Over the past 10 months, she has fine-tuned her recipe to minimize the sharp sour tang some people dislike and create an ideal foundation for sourdough-based confections, like cinnamon rolls and brown butter chocolate chip cookies.
The local fermentation movement extends beyond bread at Fort Myers’ Flying Eagle Kombucha. Founder Maddy Eagle follows a longer-than-average approach. The 21-to 30-day fermentation for her effervescent kombucha (fermented tea) yields more lactic acid, resulting in a more citrusy flavor. The Fort Myers native’s commitment to regional sourcing runs deep: Strawberries from Naples’ Inyoni Organic Farm, mangoes from Bonita Springs’ Shangri-La Springs, blueberries from LaBelle’s Blueberry Bunch Farm and teas from Buckingham’s Tigertoes Herbs and Teas create her distinctly Floridian flavors. With no added sugar (beyond the essential amount for fermentation), dilution or pasteurization, the beverage retains its healthy range of antioxidants, polyphenols and probiotics. The lighter brew creates a balanced profile apart from overly vinegary craft kombuchas. Flying Eagle serves up functional libations throughout Southwest Florida at partner retail shops and restaurants, many regional farmers markets, and via door delivery, extending from Marco Island to Babcock Ranch.
Courtesy Flying Eagle Kombucha
Flying Eagle Kombucha
As consumers wisen to the connection between gut health and fermented foods, local purveyors of cultured provisions—like Fort Myers’ Don’t Stop Be Leavin for sourdough bread and Flying Eagle Kombucha—are booming.
Meanwhile, Cape Coral transplant Evi Menz maintains time-honored traditions through her Evi’s German Food sauerkraut. “It takes a couple of weeks to make a pound of sauerkraut,” she says. The former restaurateur follows her German family’s approach, beginning with shredded cabbage and salt to create a brine with naturally occurring lactic acid bacteria. She mellows the strong scent and flavor by using apple juice instead of water for the brine, adding a tinge of sweetness for a more approachable sauerkraut. The result is a complex, tangy creation that she sells at local grocers and online by the pound for customers to enjoy with stews, salads, or, as Evi’s forebearers long have, alongside hearty bratwurst.
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sauerkraut
Fermented foods like sauerkraut have been popular in Old World cultures for centuries. In Cape Coral, Evi’s German Food follows the founder’s ancestral recipes, updated with an apple juice brine to soften the condiment’s sharp flavor.
In every case, fermentation demands time and care—qualities that feel countercultural in an era of convenience foods. But for these Southwest Florida artisans, the slow process is precisely the point. Each container of kraut, can of kombucha and loaf of sourdough represents a deliberate choice to prioritize health, flavor and community.