IT'S NOT ONLY BREAD I SEE

My interaction with bread started as a weekend hobby, an after-work therapy. I didn't have any kind of culinary background, so I was just following recipes, which was enough for me to get hooked with creating something delicious that made my family and friends happy.
It didn't take too long for it to become a real thing and having friends coming to visit, knowing I was baking once or twice a week. 

By mid-2015, I decided to quit my office job and apply to the Master of Gastronomy at Slowfood's University of Gastronomic Sciences in Italy. Thanks to the program I was able to analyze the connection of living organisms and food on a deeper level and how cultures transform natural resources into food. From the troubles a yeast cell goes to get the water and sugar it needs from environments with very high osmotic pressure (e.g. enriched dough which has higher concentrations of sugar, fats, and dairy), to the problems artisanal food producers have trying to pass on knowledge and keeping traditional methods for future generations.

Food is life.

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This was a game-changer for me since I wanted to be involved in food studies, but not leaving my communication and marketing background behind. So it was after the Master's program, and working with Slowfood's Ark of Taste that I decide to become a producer,
and bread was the way. 

By creating a suitable environment for microorganisms, and giving them time to transform the product, not only do we add to our nutritional intake (live cultures, vitamins, minerals, acids, lipids, and their byproducts), but we make a product that’s sustainable for the environment (local grains from good agricultural practices), that has a better shelflife, it’s easier for us to digest and tastes better. Properly fermented bread will last longer, keep that creamy crumb, and the taste will only get better with time.

When I realized this, I decided to follow the Bread and Viennoiserie Professional Training Program at SFBI
(San Francisco Baking Institute) to complement my food studies with practical and theoretical knowledge of the craft. 
Since then I've stopped "working" and turned a hobby into my lifestyle.