Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome
Now in our 10th year, the school is set in the grounds of Vanessa Kimbell's beautiful home in rural Northamptonshire. We specialise in sourdough, focusing on nutrition & digestibility of bread & the gut microbiome. We also provide continued support & inspiration to our alumni with a lifetime membership to the sourdough club.
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.