is the baby that was born after years of tinkering with veggies both in my kitchen at home and in the professional kitchens where I worked for years as a vegan chef. I've been absorbing knowledge from others from all over the world along my travels attending workshops and eating a tonne of different tangy bubbly things along the way. These days I have young children and returning to the hot, busy
kitchens of cafes and restaurants is no longer practical and fermenting things allows me to work 'slowly' massaging my vegetables with the beautiful local sea salt and watching them fizz as they change day after day gives me enormous satisfaction. The sourdough is a particular joy of mine, having taken a few years to really perfect my recipes and techniques I am proud to be the owner of a mature 8 year old starter that has been with me since I moved to Malta giving my bread a lovely sour flavour whilst still keeping a lovely soft texture. I buy all vegetables locally and organically where possible All flour used in baking and feeding is organic and every aspect of the business bears the Earth in mind with minimal use of plastic and mindful usage of water.
