Location: United Kingdom
Profession: Professional Baker
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About
With quality fresh bread there’s no better way to eat it than simply with some good butter on top. I’m also a big fan of toasting it and spreading on some grated tomatoes, drizzled with olive oil.
I now bake sourdough professionally in a small village bakery after 15 years working in marketing. Before making it my career I was baking for myself, friends, and family.
How I use BALM Protocol
Once I’ve graduated I will use the knowledge to devise and explain to customers recipes for breads that are better for their health
