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A baker is a researcher is a baker
I've spent the last five years navigating this space of practice-led research together with sourdough.
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Eating the land
Different farm, different mill, different harvest, different bread. On working with grain variability, heritage flour, and what terroir means for a baker.
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How it all started
How discovering fatherhood led to sourdough bread baking: a personal story of learning to make bread, finding new sensibilities, and opening a bakery.