Centre of Research & Education in Nutrition & Digestibility of Bread & the Gut Microbiome
Over forty years ago, a little girl fell head over heels in love with the bread she was served in the local village restaurant in the Dordogne.
This simple passion led her to train as a baker, but when she stopped being able to eat industrial bread, she embarked on a lifetime of research to discover why she could digest sourdough. This has has grown into The Sourdough School as we know it today; leading the way in the application of the most up to date research, to make bread that nourishes.
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I spent the most amazing 3 days with Vanessa and a wonderful small and perfectly formed group of people on the June Bread and Guts course. Vanessa's knowledge is incredible and inspiring... she has an ability to connect and communicate with people of all levels to ensure all understand and move forward. The school itself is beautiful everything in it has its place and seems to fit perfectly its a joy to cook and prepare food without the pressure of life and in such a lovely environment with such lovely people. I learnt so much in three days it has ignited something in me to find out more and i have a need to learn and stay close to the Sourdough School, i am so excited about the journey I can take with what i have learnt and what i can learn.
In summary an inspiring and beautiful three days, worth the time, money and commitment, the whole experience stole my heart I can't wait to come back Xx
