Location: Belgium
Profession: Home Baker
Social Profiles
About
No favourite way, I love bread with cheese, peanutbutter, just with some fresh tomatoes and bread dipped in the vinaigrette. I love savory and sweet bread. I eat bread for lunch as I try to eat porridge in the morning.
I mostly bake for myself and my husband, my kids only eat the not too sour breads. Sometimes, if I feel like baking a lot I bake for the neighbourhood. Occasionaly I bake and sell my bread to relatives.
How I use BALM Protocol
For me having some more knowledge about bread and what the sience is behind it was key. I was already a (yeast) trained baker (eveningschool) and chocolatier and love cooking. Since I love sharing all my knowlegde with others I started 5 years ago Ann Koekepan as an independent business, I teach and give workshops cooking and baking. I love talking about food and love to bring people together around food. I only work with organic produces and love to be as sustainable as possible. I get my own veggies from a CSA and want to spread the love for good, sustainable, organic food. The whole spirit of Sourdoughschool attracted me years ago. I always wanted to join but never did, now I am happy I got accepted
PS: I already had an interview.