Profession: Home Baker
I bake multiple times a week for myself and my partner. I enjoy eating the bread most with a fried egg and some lettuce first thing in the morning.
I’m based in Switzerland and only started baking this year. I enjoy the process and find it very relaxing. I like adding interesting things to my bread. So far I’ve tried seeds, matcha, curcuma and cumin, rosemary and garlic, and dates. I might want to open a bakery someday although I am not sure how lucrative it would be.
Passionate about Baking as Lifestyle Medicine
In 2020, I accidentally consumed some expired milk and soon after developed all sorts of food intolerances. Since then I make my own food far more than buying it from other places because I have so many reactions. Thinking about my food so much has given me the opportunity to reflect on the nutritional value of what I put into my body. I do my best to eat foods that make me feel good.
More and more people believe they have problems with gluten and this is often not the case. What is more problematic is that they’re consuming poor quality bread and their bodies are reacting badly to this. I hope people will move more and more towards nourishing their healthy gut bacteria through fermented foods and sourdough breads.
How I use BALM Protocol
To be determined. But for sure at home.