My story with sourdough didn’t begin in a bakery… it began with curiosity, a love for beautiful food, and a feeling that bread should nourish both the body and the soul.

 

What started as a simple desire to bake healthier, more flavorful bread led me to France, where I studied the traditional techniques of artisan sourdough baking. From long fermentation to careful fermentation control, French flours, scoring artistry, and the rhythm of dough development I learned from masters who treated bread not as a recipe, but as a craft, a discipline, and a love language.

 

Today, I bring those authentic French methods into every loaf I bake and every class I teach. My mission is simple: To make sourdough feel simple, easy, successful, and deeply rewarding, even for complete beginners.

 

When I’m not shaping dough or helping home bakers transform their kitchen skills, you’ll usually find me doing the things that bring me joy and balance: riding horses, enjoying the therapeutic and calm connection they bring… or playing tennis, where precision and focus remind me a lot of sourdough itself.

 

My baking philosophy is rooted in three things: Patience Simplicity Tradition.

 

Sourdough isn’t fast. It isn’t forced. It’s nurtured, just like confidence. And when you learn the right way, with the right guidance, the process becomes as easy as the warm loaf you pull from the oven.

 

Whether you’re here to perfect your starter, bake your first artisan loaf, or finally understand why dough behaves the way it does… I’m here to guide you with clarity, warmth, and all the French techniques I was trained in. 

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