About Us

What began during the lockdown wasn’t just a baking experiment — it was a labor of love.

My son struggled with food intolerances, especially to wheat, which triggered migraines, bloating, and digestive issues that affected his school life. I knew I had to find a better way to nourish him — something wholesome, gentle on the gut, yet delicious.

In my search for better alternatives, I discovered the magic of sourdough and ancient grains like khapli wheat & millets.
To my surprise and relief, he could enjoy sourdough cookies and breads, millet-based foods, sprouted ancient grains like khapli wheat without any of the symptoms.
No migraines. No bloating. Just the simple joy of eating again.

That moment changed everything.

As I began creating more gut-friendly recipes for him, friends and family dealing with gluten sensitivities, IBS, PCOD, and other health concerns started asking for my bakes and blends too — and they felt great eating them.

It felt like I had uncovered a secret I couldn’t keep to myself.

What started as a personal mission soon turned into a passion project.

With a growing community of over 3.5 million followers on YouTube and 2.3 lakh on Instagram, I now share wholesome, gut-friendly recipes and products with people across the world.

After years of perfecting my sourdough cookies, sourdough breads, and sprouted millet granola, I can proudly say:

This isn’t just about healthy food.
It’s about helping others rediscover the joy of eating —
no compromises, no discomfort, just pure goodness.

Ancient Grains:

Khapli Wheat (Emmer wheat)
I first came across ancient grains in 2017, before I got into sourdough, again I stumbled upon it as I was looking for wheat alternatives for my son. To my surprise he could tolerate ancient grains like khapli wheat (emmer wheat). The low gluten content and easy digestibility of khapli wheat motivated me to create Double Chocolate Cookies with Sprouted Khapli Wheat Flour. More products with khapli wheat will be available here soon.

Millets
Millets are ancient grains packed with nutrition, celebrated for their rich fiber, protein, and essential minerals. Naturally gluten-free and easy to digest, millets have been a staple in traditional diets for centuries. At Nisa Homey, we use sprouted millet flakes, nuts and seeds to craft wholesome granolas — unlocking even greater nutrient absorption, enhancing digestion, and delivering a deliciously natural crunch. Sprouting further boosts their health benefits, making millets a true superfood for modern lifestyles.

About Millet Granola:

This granola began its journey sometime in 2015 as a way of nourishing my daughter — something wholesome she could carry with her as she stepped into college life. It started as a simple, homemade mix to keep her fuelled during hectic mornings and long study hours.

Over the years, that recipe has evolved — always with nutrition in mind. With every batch, I worked to improve the balance of taste, crunch, and nourishment. Today, the granola you get is the result of nearly a decade of refining: made using organic sprouted millets, seeds, nuts, natural sweeteners, and organic wood-pressed oil.

It’s nutrient-dense, protein and fibre rich, gut-friendly, and slow-roasted in small batches — with no shortcuts, no refined sugar, and no compromise on quality. What began as a personal gesture has now grown into a mindful offering from my kitchen to yours.

About Sourdough:

A timeless tradition
Sourdough is one of the oldest known forms of leavened bread, with roots tracing back over 3,500 years to Ancient Egypt. It all began when wild yeast from the air naturally fermented a simple mixture of flour and water, creating the first light, airy bread. By saving a portion of each batch to use in the next, early bakers unknowingly developed the sourdough starter method still used today. This ancient discovery laid the foundation for a baking tradition that continues to rise across the world.

From ancient staple to modern revival
Sourdough has journeyed through history, transforming with every culture and era it touched.

Middle Ages
In medieval Europe, sourdough starters were passed down like heirlooms—treasured and protected by generations of bakers. These bubbling mixtures were considered part of the family legacy.

The Gold Rush Era
During the California Gold Rush of the 1800s, sourdough was a lifeline for miners. San Francisco’s cool, foggy climate gave birth to a uniquely tangy version of sourdough that still defines the city's baking scene today.

Modern Times
The invention of commercial yeast sped up bread production but something was lost. The deep flavour, rustic texture, and slow fermentation of sourdough remained unmatched.

The Artisanal Renaissance
Today, sourdough is experiencing a powerful revival. It stands as a symbol of craftsmanship, patience, and real food values. Home bakers and artisanal micro-bakeries (like ours!) are proudly bringing this age-old tradition back to life, one loaf at a time.

Why choose sourdough?

• Gentle on Digestion
  Thanks to slow fermentation, sourdough is often easier to digest. The wild yeast and bacteria help break down gluten and complex carbs, reducing bloating.
• Better for Blood Sugar
  Sourdough has a lower glycemic index, meaning it’s less likely to spike blood sugar — a great option for those mindful of their health.
• Nutrient-Rich
  Fermentation unlocks nutrients like B vitamins, zinc, and magnesium while reducing anti-nutrients like phytic acid, making it easier for your body to absorb goodness.
  
• Gut-Friendly
  While not a probiotic powerhouse, the natural bacteria in sourdough support better gut health and digestion.
• No Nasties
  No preservatives. No improvers. Just flour, water, salt, and time.