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The Sourdough School

DIVERSITY BREAD® || PERSONALISED BREAD || BAKING AS LIFESTYLE MEDICINE

Bake With The Hands Of An Artisan And The Mind Of A Clinician

Set within the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire, The Sourdough School is home to the Proven Bread Programme, teaching the art and science of nutrition, the gut microbiome and fermentation in bread. We train bakers to produce Diversity Bread® and healthcare professionals to personalise bread through Baking as Lifestyle Medicine. Arrange a conversation today.

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  • Personalised Bread
    • Personalising Bread Using Nutrigenetics
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  • Workshops
    • Book a Call
    • 2 Day Workshops
    • 3 days Personalised Bread Workshops
    • Tuscan Retreat
    • 12 Week Post Course Support
    • Request a Callback
  • About
    • About The Sourdough School
    • Priority Access: Join the Waiting List
    • Contact Us & FAQ
    • Reviews
    • General FAQ’s about The School
    • Diversity Bread™
    • Where to stay & more
    • Training Bakers & Healthcare Professionals
    • Educational Awards Programme
    • The Team
    • A Social Enterprise
    • Contributors & Guest Tutors
    • What Our Students Say
  • Learn
    • The Diploma – January 2027
    • Request a callback
    • Graduation Recipe Collection
  • What is Proven?
    • Baking as Lifestyle Medicine (BALM)
    • Bread as Preventative Health
    • BALM & Bread in The Blue Zone
    • Proven Bread Documentary
    • Prove it – The Case Studies
    • Proven: Bread Podcast
    • Proven
    • Login
  • Personalised Bread
    • Personalising Bread Using Nutrigenetics
    • Personalisation
    • Personalising Bread

Max Blachman-Gentile

max blachman-gentileMax Blachman-Gentile is currently the Director of Culinary Operations at the infamous Tartine Bakery. Tartine now have bakeries in the San Francisco Bay Area, Los Angeles and Seoul, South Korea. Max is now based in LA. Previously, whilst working at The Standard Hotel in New York, he started a bread programme using locally sourced, freshly milled grain.

He grew up in Oakland, California, and was indoctrinated in the Bay Area culture of sourdough bread from an early age. He was so addicted to sourdough when he was young that he realised he was going to have to learn how to make it. And so the journey began. Today, at the time of writing this, Max is getting ready to open his open sourdough pizza restaurant, his first restaurant.

Max has very kindly donated his recipe for Everything Sourdough Bagels to our School students and Sourdough Club members. This recipe features in the book Knead Peace: Bake for Ukraine. £2.50 from the sale of each book goes towards the Ukraine Humanitarian Appeal of the Disasters Emergency Committee.

Sourdough School students can also watch our BALM Podcast of Max Blachman-Gentile and Vanessa Kimbell In Conversation.

You can follow Max here:

  • Instagram @maxbeegee
  • Website: maxbeegee.com

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All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader’s sole discretion and risk.

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