Fanny doesn’t bake bread for sale but does give course on how to bake real, nutritious breads. From her:
I am not really selling bread but I am setting up breadmaking classes at our farm with a strong emphasis on the nutritional aspects. I completed a PhD on wheat biodiversity – milling techniques and breadmaking practices and nutrition and would like to spread some of the knowledge collected to help people baking real bread themselves or being able to choose wisely the bread they purchase for their family.
The bread baking is from spelt or other ancient wheat varieties with sourdough and overnight fermentation at cold temperature to leave the enzymes of the microflora and of the flour itself breakdown the gluten -to get a perfectly digestible bread- and allow the minerals and antioxidants of the flour to be available to the body.
You can contact her by phone (086 3713068) or email: firstname.lastname@example.org