Bread Made Daily — With Avocado Oil, Not Seed Oils
Bread is one of the most basic foods in human history.
And today, it’s one of the most compromised.
Most restaurant bread — even bread marketed as “fresh” or “artisan” — is made with industrial seed oils chosen for cost, shelf life, and convenience, not for how they affect the body.
At YALLA, we chose a different path.
Our bread is:
Made daily
Baked in-house
Prepared with avocado oil
Free from seed oils — ever
Because bread shouldn’t be the thing that makes you feel heavy.
The Hidden Ingredient in Most Bread
When people think bread causes discomfort, they blame:
Gluten
Carbs
Yeast
But often, the real issue is what’s baked into it.
Most commercial and restaurant bread contains:
Canola oil
Soybean oil
Sunflower oil
“Vegetable oil” blends
These oils are:
Highly refined
Chemically extracted
Unstable under heat
Increasingly linked to inflammation
They weren’t part of traditional bread — and our bodies notice.
Why We Use Avocado Oil Instead
Avocado oil is a fruit-based oil, not a seed oil.
We use it because it:
Is naturally heat-stable
Has a clean, neutral flavor
Doesn’t oxidize easily during baking
Supports better digestion and satiety
It behaves the way cooking fats were always meant to behave — staying intact under heat instead of breaking down.
That matters in an oven.
Bread Should Nourish, Not Weigh You Down
When bread is made with unstable oils, high heat turns those fats into compounds that:
Stress digestion
Create heaviness
Disrupt energy
That’s why people often say:
“I love bread, but it doesn’t love me back.”
When we removed seed oils and focused on proper fats + fresh baking, the difference was immediate.
Our bread feels:
Light but satisfying
Warm without being greasy
Filling without being dense
This is bread you enjoy — and move on from.
Made Daily, Because Freshness Isn’t Optional
We don’t bake bread for the week.
We don’t freeze it.
We don’t reheat yesterday’s loaf.
Our bread is made daily, because:
Oils oxidize over time
Texture degrades
Flavor flattens
Fresh bread doesn’t need enhancers.
It speaks for itself.
Old Principles, Modern Awareness
For centuries, bread was made with:
Olive oil
Animal fats
Natural fermentation
Simple ingredients
Industrial seed oils are a recent invention — introduced for economics, not health.
At YALLA, using avocado oil isn’t about being trendy.
It’s about aligning modern nutritional understanding with timeless food wisdom.
Why Most Places Won’t Do This
Let’s be honest.
Using avocado oil:
Costs more
Requires tighter sourcing
Demands fresher production
Shrinks margins
Most places won’t make that trade.
We do — because bread is foundational.
And foundational foods shape how you feel.
Once You Taste It, You Know
People don’t always ask what’s in our bread.
They just say things like:
“This doesn’t feel heavy.”
“I usually skip bread — but this one feels good.”
“Why does this taste so clean?”
That’s the oil.
That’s the freshness.
That’s the intention.
This Is Bread, Done Honestly
Bread shouldn’t be feared.
It shouldn’t be tolerated.
It should be enjoyed.
At YALLA, our bread is made daily, baked with avocado oil, and free from seed oils — because the simplest foods deserve the most care.
Fresh bread. Real fats. No shortcuts.
That’s the standard.
