Bread revolution - fully fermented, fully healthy, fully true
Real bread touches us. It’s created through time, fermentation, and craftsmanship – and the desire to nourish people with honesty.
iba
Düsseldorf,
Germany
My talk explores fully fermented sourdough as the foundation of healthy bread. It’s an invitation to pause, reflect, and grow together. Perhaps this is where a quiet bread revolution begins – built on connection, care, and pride in the baker’s craft.
iba.TOPICS: Artisan Bakery | Health | Susatinability
Presentation language: German with English translation
This lecture is presented by Bakers Kitchen.
Speakers (1)
Sven Mostegl
Owner, Bakers Kitchen
