Location: United Kingdom
Profession: Home Baker
About
My favourite way to eat bread is on the day it's baked, slathered with a healthy daub of French cultured butter, a really good pâté or a perfectly ripe avocado – smashed California style and drizzled with peppery Sicilian olive oil, sea salt, cayenne and a runny poached egg, one with a deep amber yolk. With a side of yogurt topped with raw honey and blueberries, you have a perfect first meal of the day. Baking's always been my thing. But moving to London from San Francisco, a serious pizza and bread city, I craved Acme baguettes and Tartine country loaves, because I couldn't find good bread in west London. I got deep into the art of pizza doughs, and it was only natural that bread came next.
Baking is my love language. Baking is cheaper than therapy. And there's a delicious, tangible result at the end.
My Work
I am a San Franciscan turned Londoner with a penchant for all things Italian.
While I bake most frequently for myself and my husband, we also love to entertain, and friends and family will always find freshly made bread, pasta, pizza and pastry at our table. I am also a nut for seeds, lending nutrition and crunch, and I never miss a chance to add them in.
Passionate about Baking as Lifestyle Medicine
I use BALM for myself every day. I didn't know I would find a new healing lifestyle here, but it changed the way I live my life. You need to heal and improve yourself first before you can guide others.
How I use BALM Protocol
There is a huge opportunity to use food to spread happiness and show people that what we eat can be more delicious when it's nutritious, and they feel fetter. Feeling better means living better lives. I want people to be so compelled by this awareness and flavour that they don't want to go back to one-dimensional nutrition or taste food without fibre. I intend to do this by baking with and for the community, by teaching, by demonstrating the positive impacts of ethical farming, and by sourcing zero-kilometre ingredients, ancient grains and fermented foods. It means helping people recognise the food lifecycle and get to know local farmers, reconnecting to the planet and the community that fosters it. It means understanding that gut health relies on soil health, so farming better means healthier food, healthier people and a healthier planet. A strong gut and body foster a strong mind, which helps us think and act with purpose to improve the world and people that surround us.