Profession: Professional Baker
I love my bread with butter and jam. I started by baking for my family, my study and interest began because of my younger son. Learning the process of making sourdough myself was purely to help my son, then it became about helping my family to stop eating white bread, and now bake it for my cafe customers too. The recipe I created to graduate can be enjoyed by anybody you do not need to have coeliac disease to consume it. I am using the principles of Baking as Lifestyle Medicine in the baked goods I make in my cafe, feeding my local community.
The wheat grains used here are all locally grown in my country India. They are all organic grains that the farmers from different parts of India grow.
How I use BALM Protocol
Educating people about the benefits of fermentation and baking