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It started with a bellyache. Hi, I’m Morgan—a registered dietitian who loves food. I saw patients with IBS and sensitivities stuck on low FODMAP, but with no snacks they could actually enjoy. They needed less restriction, more real food. I began baking sourdough between patient sessions in the pandemic. It sparked a love for fermentation and its gut-gentling benefits. Soon came pizza pop-ups and gut-friendly twists on familiar foods. Sourdough was the key. Unbothered started with no investors, no team—just me in a rented kitchen. Every cracker was handmade, packed, labeled, and sold at pop-ups. A passion project turned real cracker company.