Location: United Kingdom
Profession: Professional Baker
My favourite way to eat bread is sharing it with friends - usually with some tasty cheese. a glass of wine and fresh salads. I bake for myself and as preparation for my baking lessons. I also bake to develop recipes.
I'm based in Suffolk, England. I ran a successful bakery chain until March 2023 then took the decision to get back in touch with my passion for teaching and baking sourdough bread with a focus on wholegrain and long fermentation. I teach baking lessons currently at Two Magpies Bakery (until December 2023) then in January 2024 I start teaching from my home based bakery school 'The Next Loaf'.
In April 2023 my first book "Two Magpies Bakery' was published.
Passionate about Baking as Lifestyle Medicine
I'm interested in deepening my knowledge of fermentation and the health and lifestyle benefits of working with long fermented bread and regeneratively farmed grains.
My community is the students who attend my baking classes. Many people who attend my classes are already aware of the taste and health benefits of long fermentation, I intend this to become an integral part of my sourdough teaching.
How I use BALM Protocol
I will share the knowledge with my students and the wider community I have contact with to make them aware of the importance of caring for our gut and our planet.