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I am self-taught, persistent, and a little obsessive.

 

YouTube, Pinterest, and Instagram have been my biggest teachers. Though I like to give my background in Nutrition and Chemistry a little credit for the magic that occurs during fermentation.

 

My real baking started after giving a presentation on fermentation during my last year of my Bachelors degree. Prior to that, baking was a random kitchen experiment that resulted in dense, flat, or burned loaves. Not to mention I cultivated and killed a sourdough starter more than once.

 

I’ve come a long way since, but will always be a student to this craft.