Profession: Professional Baker
My fav way to eat bread is with extra virgin olive oil and dipped with dukkah. I love spreading avocado mixed with black garlic too. I used to bake for my family, my friends, and my neighbours. But today, I bake for my customers, sharing the philosophy of diversity and eating for our gut microbiome, and the benefits of eating wholegrain and freshly milled flours.
I am based in Singapore and I have opened up a sourdough forward cafe/bakery/restaurant selling sourdough breads, bakes, and even pastas and pizzas made with wholemeal spelt, my own blend of botanical blend . The bakery is called Anna's Sourdough.
Passionate about Baking as Lifestyle Medicine
I started baking because of lockdown but I got intrigued with the science of microbes, and gut health. I suffer from IBS and my husband and my kids have eczema and allergies. So I wanted to bake for my family.
But now, i want to share Vanessa's philosophy of happy gut happy life, proper cold retardation of sourdough and at the same time making sure that it is tasty at the same time.
I started having regular customers now who come and buy our sourdough breads and sharing with them about polyphenols, prebiotics and how can we improve our gut health. My customers have come back and told me they enjoy the breads i baked, and that they did not expect wholegrains can taste so good.
How I use BALM Protocol
I am practicing Vanessa's philosophy of diversity and even created a diversity board with variety of nuts and dried fruits, sourdough breads, beets miso hummus, mushroom pate and cultured butter that we fermented ourselves.
I use the philosophy to create a sourdough forward menu, with bakes like carrot cake, made with jaggery sugar, honey and fermented overnight before baking. Also sourdough pasta fermented overnight and made with wholewheat spelt 70% and botanical blend added to sourdough pizzas.