Location: United States of America (USA)
Profession: Professional Baker
My favorite way to eat bread is straight out of the oven with butter
I am based out of New York City USA
I am currently doing a baking apprenticeship on a farm bakery in the Pocono Mountains. That will finish in mid-December 2023.
Passionate about Baking as Lifestyle Medicine
Healthcare in the US is failing everyone at the moment here. It crosses every barrier you can think of.
My goal as a trained chef and apprentice baker is to employ the FIRST DO NO HARM ethos if the medical world. I have vowed that I will not cook for anyone without using the best quality ingredients available. Doing the right thing in this for anyone that eats anything I make is paramount. Who are we when no one is looking?
Feeding ourselves is the most important step in not having to rely on conventional medicine to diagnose incoming health issues. I want to share that we get to chose with our purses what goes in our bodies and knowing better you do better. There is always a way to find a better alternative to unhealthy food. The issues caused by this and ultra processed foods lead to visits to conventional doctors who only want to send us off with a big pharma RX.
My RX is simple.
How I use BALM Protocol
I’m planning to open a sourdough focused bakery in a multi-purpose space. A bakery/locally sourced provisions from flours to snacks. A take away for spirits/amaro’s/beers and Ciders all sourced as close to home as possible. A bar/bistro that will incorporate the bread from the bakery in a small bites/pairings menu. Lastly and most importantly a series of classes to really impart the knowledge from the BALM PROTOCOL in the community I serve and those who visit NYC.