Centre of Research & Education in Nutrition & Digestibility of Bread & the Gut Microbiome
The Sourdough School specialises in teaching Nutrition & Digestibility of Bread. We teach bakers & healthcare professionals about bread, and the impact on health. We also teach our students to apply nutritional, medical & lifestyle evidence to bake & to prescribe bread that supports gut health & has a positive impact on both physical & mental health.
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From the grain we use to mill into flour, to the coffee & tea we sip when we have a break, to the cocoa & the vanilla we use in our cakes, we have met and spent time getting to know most of the farmers of our key ingredients personally.