Richard Parker

Location: United Kingdom

Profession: Professional Baker

Social Profiles

Personal Information

07814786059

[email protected]

United Kingdom

Communications

WooCommerce Order Link - 2 Oct 2022

https://thesourdoughschool.com/wp-admin/post.php?post=157188&action=edit

General Notes - 1 Jan 1970

Works in a bakery, has goals to open their own

Personalised Bread Package

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

All reasonable care is taken when advising about health aspects of bread, but the information that we share 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.