Location: United States of America (USA)
Profession: Professional Baker
Social Profiles
About
I was born in Surrey, England and graduated from Kent Institute of Art and Design with a Degree in Fashion and Clothing Technology. After two + years as a buyer's assistant at Etam, I left London, moved to York and worked multiple jobs, saving every penny so I could travel and figure out "what next". One of those jobs was working at Via Vecchia, an Italian bakery on the Shambles. I would start at midnight, and work silently, side by side with Alister until the market opened below and we would stop, eat a bacon sandwich, a punnet of strawberries and chat until it was time to open the storefront. After traveling and working in Hong Kong, Sydney, India, Southeast Asia and eventually moving to Oregan in 1995, it didn't take long for me to realize how much I had loved those days at Via Vecchia. I began looking for baking jobs and worked as a professional baker/pastry chef before teaching in the Professional Baking Program at Clark College in Vancouver Washington. Over the last 10 years I have been increasingly interested in nutrition and believed that baking could be part of a healthy lifestyle and the universe led me to The Sourdough School.
I love to eat bread with just some good butter and a bowl of homemade soup, but I also love a really good sandwich. I bake for friends and family and sometimes to raise money.
How I use BALM Protocol
I'm looking forward to experimenting making breads and pastries with more whole and sustainable grains. The more I can use this knowledge to have a positive impact my own and others health the happier I will be. I am especially excited to share this information with my students, who often don't know the difference between commercial grocery store bread and the bread they are learning to make in class.
