The Sourdough School

Baking eating and sharing bread to improve physical and mental health

Using a robust evidence-based baking protocol combining the evidence of thousands of years of baking with modern clinical insights, we offer comprehensive training to bakers and healthcare professionals, providing students with the tools to use baking in everyday practice as a wellness intervention.
Follow on Instagram

Soil Association
Our gardens are certified organic.

Baking as Lifestyle Medicine for Bakers and Clinicians

+44(0)7707 480336
[email protected]
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Student Login

Navigation
  • Home
    • Login
  • About us
    • The School
    • Contact Us & FAQ
    • The Team
    • Contributors & Guest Tutors
    • General FAQ’s about The School
    • Be the Change
  • Admissions
    • Courses
    • Course Q&A’s
    • Graduation Week in Tuscany
    • Educational Awards Programme
    • Enrolment
    • Reviews
    • Student Welfare
    • Policies & Compliance
  • The Certificate
    • The Certificate
    • Teaching
    • Teacher Training
  • The Diploma
    • The Diploma
    • Licence to Prescribe BALM
  • BALM
    • Baking as Lifestyle Medicine
    • What is BALM?
    • BALM & Bread in The Blue Zone
    • Case Studies Library
    • BALM Podcasts
  • Shop
    • Books
    • Equipment
    • Ingredients

Melanie Hendry

Preferred Name: Melanie

Location: United States of America (USA)

Profession: Professional Baker

About Me

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 Will Use The Knowledge

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.

Social Profiles

  • Facebook
  • Instagram
  • Website

Current Modules

  • Internal Registration Processed
  • 7 day Autumn Retreat September 11th - 17th
  • 2022 - 23 Certificate

Completed Modules

  • Internal Registration Processed
  • 7 day Autumn Retreat September 11th - 17th
  • 2022 - 23 Certificate

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Email Sign Up

Terms and Conditions | Privacy Policy
Copyright © 2023 Vanessa Kimbell
Call +44 (0)1604 881274 | Email [email protected]
Registered in England & Wales: 08412236
Website by Callia Web