Profession: Home Baker
I like to have bread all through the day; breakfast, lunch and dinner. It is a love relationship with bread since I was a kid. I love to eat bread alone if taste is good.
I started my sourdough baking journey 6 years ago. I started baking for my family members and friends. When baking has elevated to more professional level coupled with few one-to-one trainings, I started to take few orders through my network and random contacts.
I currently live in Amman, Jordan.
I am currently in the preparation process of establishing my bakery in Amman.
The shop will be a specialized sourdough breakfast and brunch bakery (grab and go and in-house service). Other condiments will be served with bakes are
Tapa-style dips and spreads, inspired by Middle Eastern cuisine specially the Levant.
Passionate about Baking as Lifestyle Medicine
I want to acquire the knowledge and practice of crafting and serving sourdough as a holistic health option. This will become the major pillar into executing my bakery’s mission and vision
One fo the objectives of my bakery will be about transferring the knowledge of sourdough bread education. That is a loaf of bread can be as healthy as any other supplementary plan aiming at introducing a healthy lifestyle. The stigma of bread being a cause of many chronic diseases coupled with the lack of awareness about differences between commercial bakery bread and sourdough has created the false perception that all bread types are bad to health. Through adopting the philosophy of Sourdough School of “bread as a lifestyle medicine”, will create a new area of knowledge and learning that bread can be healthy if the ingredient, method and process do follow a specific science-based approach resulting in a product generated by healthy components.
Chronic diseases are increasing significantly in the ME. This is due to different unhealthy lifestyle options. Of which, the consumption of bread as being considered a popular diet option in many Middle Eastern Dishes.
A bread product tagged or labeled as being “healthy”, will create a form of curiosity on why and how?
Learning how and why to introduce this approach from the “Sourdough School” will equip me to spread awareness within my community and eventually a wider social pillar.
A social practice/notion will become a habit, and ultimately a form of lifestyle leading to healthy individuals!
How I use BALM Protocol
This knowledge will be translated into my bakery. A healthy loaf will be a main selling item. Some of the objectives of my bakery will carry out the message of “healthy lifestyle”, such as:
Knowledge Sharing; were sourdough baking will be introduced through different levels of training (beginner , intermediate, master class 1 and master class 2). This is also intersect with the bakery’s social responsibility framework by offering those workshops that I power individuals with skills and knowledge necessary for crafting a nutritious loaf.
Sustainability; were local eco-friendly produce will be sourced out from local organic farms. Innovation is another third pillar of the plan were
Innovation: to continuously innovate and expand product offerings, utilizing the science of sourdough chemistry by skillfully balancing acidity, pH levels, and lactic acid to create exceptional products.