Location: Switzerland
Profession: Home Baker
Social Profiles
About
I started baking when the COVID-19 pandemic began. I had trouble digesting regular bread, experiencing bloating and digestive issues frequently. However, I discovered my love for wholegrain, spelt, or multigrain sourdough bread, which doesn't cause digestive issues for me. I enjoy eating it fresh or sliced and frozen for later enjoyment, particularly as avocado toast or during brunch. Beyond bread, I also experiment with sourdough pancakes and focaccia. Baking has not only improved my relationship with baked goods but also taught me about the benefits of sourdough, which I find to be healing for our bodies.
I bake for various people in my life, including my husband, myself, coworkers, neighbour's, and friends. I love sharing the joy of freshly baked bread and other sourdough creations with those around me. And I also get a little profit for my goods.
My Work
I am based in Zurich, Switzerland, where I have embarked on a journey into baking, driven by a passion for genuine sourdough bread. In this city, it's surprisingly challenging to find authentic sourdough loaves, as many bakeries opt to mix it with yeast. This discovery led me to establish my own home bakery, where I prioritise crafting 100% genuine sourdough goods. My ultimate vision and mission revolve around expanding this endeavour into a full-scale bakery dedicated to offering authentic sourdough products. I am driven by a strong ethic centered on the health benefits of sourdough and fermentation. Through my bakery, I aim to not only provide delicious and wholesome bread but also to educate the community about the importance of genuine sourdough in promoting gut health and overall well-being. My aspiration is to contribute to a healthier lifestyle for my customers while fostering a deeper appreciation for traditional baking practices in Zurich and beyond.
Passionate about Baking as Lifestyle Medicine
I'm passionate about baking as lifestyle medicine because I've experienced firsthand the transformative power of wholesome, nourishing foods, particularly through sourdough baking. As someone who struggled with digestive issues and bloating when consuming regular bread/ baked goods, discovering the benefits of genuine sourdough was truly life-changing.
My Community
Sourdough, with its natural fermentation process, not only produces delicious bread but also enhances its nutritional profile and digestibility. It's rich in beneficial bacteria, which aid in gut health and overall digestion. Additionally, sourdough fermentation breaks down gluten and other components of grains that can be difficult for some people to digest, making it a suitable option for those with sensitivities.
By embracing baking as a lifestyle medicine, I not only hope to improve my own health but also find joy and fulfillment in creating nourishing food for myself and others. I believe that promoting genuine sourdough baking as a form of lifestyle medicine can empower individuals to take control of their health, improve their relationship with food, and foster a deeper connection to traditional culinary practices.
How I use BALM Protocol
Establishing my own bakery: I aspire to turn my vision of owning a bakery focused on genuine fermented goods into reality. I will use my understanding of sourdough baking and its health benefits to create a space where customers can purchase delicious, nutritious bread while learning about the importance of fermentation for gut health.
Community education: I can envision hosting workshops and events to educate the community about the health benefits of sourdough and fermentation. By sharing my knowledge and experiences, I aim to empower others to make informed choices about their dietary habits and overall well-being.
Collaboration and advocacy: I will seek opportunities to collaborate with local farmers, producers, and like-minded individuals or organisations to promote sustainable, health-conscious food practices. Through advocacy efforts, I hope to raise awareness about the importance of supporting local food systems and preserving traditional baking methods.
Continued learning and innovation: Even after graduating, I recognise the importance of staying informed about advancements in nutrition, baking techniques, and food science. I will continue to expand my knowledge through ongoing education and experimentation, seeking new ways to improve the nutritional quality and accessibility of sourdough products.
