Roxana Elena Tolosi Paun

Location: Romania

Profession: Home Baker

About

I love eating bread warm, with olive oil or with butter, or with white cheese, or with butter and fruit jam.
I bake for myself and for my family, and I extended to bake for friends, neighbours or people that found out about my bread.

My Work

I live near Bucharest (Romania), in a rural town. We have a house and a garden where we plant trees, flowers and vegetables.
I started my own sourdough in november 2023 and baked 125 breads so far, in one year (I keep a journal will all the breads, this is how I know).
I started baking after visiting several bakeries in London. I loved the London bakeries!
After 5 months of baking I attended an 1 day sourdough course at E5 Bakehouse.
I kept baking at home, and recently bought a small Rofco oven, which I like a lot (before that I was baking in an cast iron pot).
I have a job in IT for 20 years now, but I find myself wanting to take baking more seriously, because I dream about bread day and night, and want to build a small baking laboratory here, where I live.

Passionate about Baking as Lifestyle Medicine

I've be watching posts on instagram account and everything is very inspiring to me.
I even added dried blue corn flowers to my last bread, because I've seen it in your mix of grains ??.

I love bread, I've been eating healthy bread in my childhood (my grandma used to bake with a king of stiff sourdough) and I don't want to eat non-sourdough bread (I don't like it and also it is not goos for my gut). Since I bake it at home I feel that my gut is so much healthier.

My Community

I want to be able to inspire people to eat sourdough bread. Romanians are very avid bread consumers (even statistics show it), but only a small part eat the healthy kind of bread.

How I use BALM Protocol

I want to be creative with my breads and be able to spread the word on sourdough, healthy, bread.