Vanessa’s academic work requires a theoretical understanding of bread and research involving deep investigation into nutrition, the gut microbiome and the science of fermentation. This contrasts with hands-on artisan baking, which requires years of practical experience, intuition and craftsmanship.
Vanessa bridges these two worlds, merging rigorous scientific knowledge with the tactile, creative process of baking. This rare combination is what allows her to understand both the biochemical and cultural significance of bread, giving her a distinctive perspective on bread as a whole.
Vanessa spent two years at college in the UK and then a year in Southwest France training as professional sourdough baker, after which she returned to the UK to work as a baker. Over the years she has visited bakeries worldwide, including well known establishments such as Tartine, Bonci’s, Della Fattoria and Noma. Working alongside many other bakers and millers ensures Vanessa’s technical knowledge and baking abilities are exceptional.
However, it is Vanessa’s activism that has garnered a significant following. With an audience of over 500,000 on her social media channels, people respond to her passionate commitment to her cause: bread as a basic human right.
She advocates against the majority of the daily bread consumed by the population, highlighting its detrimental impact on health and the environment.
The BALM protocol was developed with the aim of empowering others to address the disconnect between current bread practices and the findings of available research. Vanessa asserts that the ultra-processed bread commonly purchased by the majority of people is so heavily processed and adulterated that a lifetime of consuming such bread is nearly as damaging as smoking. Her advocacy seeks to raise awareness about the need for change in our approach to bread, arguing for healthier and more sustainable alternatives.
