Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome
“This is a journey. And these aren’t just courses. Kimbell wants to change the bread we eat, one loaf at a time. She’s the real deal: a total inspiration.” – Diana Henry, The Telegraph.
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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.