Profession: Home Baker
I bake for family and friends and neighbors.
My favorite way to eat bread along side of home made soup or toasted topped with melted cheese and fresh tomatoes, dill, mandolin shallots or with home made fermented pickles.
I’m in North Vancouver, British Columbia, Canada. In 2016, I completed a pastry program at Vancouver Pastry training in Vancouver. My first course was Artisan Bread baking. Then it was a diploma in Chocolate. I also received certificates in cake decorating and pastry.
I’m looking forward to teaching others when I complete this program.
Passionate about Baking as Lifestyle Medicine
I’ve always know food is number one in diet and life style. Growing up with a sister who was allergic to a lot of foods, I was reading the back of packaged foods since I was 6 when I could read. I also was taught by my mom to look for how many grams of sugar in a box of cereal I had to find one with 4g or less.
Within my mother side of the family various members have rheumatism arthritis, Polymyalgia Rheumatica (PMR), MS, Celiac, ADHD, type2 Diabetes Mellitus, Gall bladder crystals, diverticulitis colitis. Food has been an important part of all gatherings and dealing with various diets has been challenging. All the symptoms seem to be manageable with diet. First thing always cut is gluten. Learning that sourdough fermentation has helped a lot not have the same reaction.
How I use BALM Protocol
I’m am looking forward in sharing my knowledge with others and giving them the skill to jumpstart their own knowledge of sourdough fermentation. I’m currently teaching my nieces and nephews.