After mowing to New Zealand I started baking my own bread, but it was not until I meet Nicola Galloway at one of her sourdough workshops that I used sourdough for all my bread and then the passion began to help me follow my dreams and I decided to move back to Germany to do my apprenticeship at Arnd Erbel Sourdough bakery. I am thankful for everybody who helped me along my journey of becoming a baker!

While reading the book ‘ Living Bread’ I came across Arnd Erbel Bakery and got in contact. I decided to do my apprenticeship at his 12th-generation bakery and learn the craft from scratch and follow my passion for Sourdough Bread. I never regret leaving my ‘comfortable’ life behind working in an office environment and changing it for hard physical work, long hours, night shifts, and going back to school. I am thankful for my time in Dachsbach learning the art of quality and traditional sourdough products. Thank you, Arnd and the team.

I got to know about Lotta from a fellow bread lover Susanne (milasdeli) who I meet at Arnd Erbel bakery. The bakery is situated in the most beautiful spot in Sweden by the sea. While you shape your loaves you could watch the sunrise. My favorite part was learning how to make Knäckebröt (crisp bread) and of course Kanelbullar (cinnamon/cardamon buns). Thanks, Lotta for giving me some of your sourdough culture!

While driving to Italy for a holiday I stopped by Roswitha Huber who is passionate about traditional sourdough bread and passing on the craft to kids and adults to make bread, baked in a wood-fired oven situated in the beautiful Austrian Alps. Her kind and authentic approach, the 400-year-old farmhouse, and the wood-fired oven with the view toward the mountains felt very special to me.

Working at Hart Bageri in Copenhagen after I finished my apprenticeship to become a baker in Germany was great, I had so many questions as I realized how different each bakery/baker is approaching this craft. How they build up their levain (stiff or liquid), fermentation time/temperature, and inoculation rate. Thanks again, Richard Hart & team.

After finishing with Hart Bageri in Copenhagen I went to Paris to work with Alice Blayney, Anna Trattles, and their team at TEN BELLES. I was fascinated by the fact of how much attention they pay to the flour and mills they work with, always striving for the best and supporting local farmers instead of big commercial mills. Meeting passionate bakers and learning from them was what I enjoyed most.

Growing up, my mom always paid attention to quality and nutritious food. It was the organic bakery Meffert where she ordered the bread already 40 years ago. After finishing my apprenticeship I had to go and visit the bakery. I was impressed by the size and production line and love the fact that they use local grains and pay attention to traditional baked goods like their “Lemgoer Strohsemmel” Thanks, Alfred Meffert and team for having me.

I felt very welcomed arriving at the Feldkeuken bakery and had such a great experience working there. The most beautiful bakery with only organic ingredients. The attention they pay to quality and sustainability is inspirational and I was very lucky that Rene showed me his passion for Panettone. I learned a lot and it will forever stick with me, how calm and focused Rene is approaching his work/challenges and life.

Meeting Patrick Welzenbach in 2020 for a short stint working in his bakery and getting to know his friendly and supportive way made me come back to Daily Bread in 2023 to work there in the pastry and bread team. A great bakery within a beautiful building in Pt Chev.