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Bread of Heaven


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Bread has always been the symbolism for sharing and community through many religions and cultures. It is argued that this fermented product was the very reason for civilization. 

Bread however in the last 50-70 years has changed. The perfectly sliced rectangle as we know it is not how bread should be and rather it was born out of convenience. Robbing us of the pure joy of what bread should be. 

This podcast is dedicated to artisan bakers that battle against  the bland and are leading the reawakening to what bread is and how we have an ancient relationship unbroken for thousands of years. 

This podcast is dedicated to artisan bakers that battle against  the bland and are leading the reawakening to what bread is and how we have an ancient relationship unbroken for thousands of years. 

We chat with Babette Kourelos, founder of Babette’s Bread and one of South Africa’s most accomplished bakers. We also listen in to Garrett Oliver, Brewmaster and author who really pins down the essence of our symbiotic relationship with microbes that has been lost due to the industrialization of food.  Last but not least we recorded an interview with Karl Tessendorf, writer, author and passionate sourdough baker about his journey.

Babette Kourelos- Babette’s Bread

Let’s Ferment

Karl Tessendorf – demonstrating the art of sourdough at The Cultured Workshop.
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