Zorahs Sauerteig Bäckerei
WIE DIE LIEBE ZUM BROT MICH ZUR BÄCKERIN GEMACHT HAT.
Während meines Studiums in Neuseeland im Jahr 2003 habe ich mit dem Backen von Brot begonnen, da ich das gute deutsche Brot sehr vermisst habe. Zunächst waren das Brote hauptsächlich mit Hefe gelockert, aber dann war das große Interesse mit Sauerteig zu backen geweckt und ich habe ein Seminar in Auckland besucht. Mich hat das Thema so fasziniert, dass ich mich 2020 entschlossen habe, zurück nach Deutschland zu kommen und bei Arnd Erbel in Dachsbach eine Ausbildung zur Bäckerin zu machen.
Arbeitserfahrung Weltweit.
-
Nicola Galloway Nelson - New Zealand
After moving to New Zealand, I began baking my own bread. It was during one of Nicola Galloway's sourdough workshops that I was introduced to the wonders of sourdough, leading me to incorporate it into all my bread-making. This newfound passion ignited a drive within me to pursue my dreams, prompting my decision to return to Germany to undertake an apprenticeship at Arnd Erbel's Sourdough bakery. Gratitude towards all those who supported me on my path towards becoming a baker!
-
Bakery Arnd Erbel Dachsbach - Germany
While reading the book 'Living Bread', I discovered Arnd Erbel's bakery and reached out to them. Inspired, I chose to undertake my apprenticeship at this 12th-generation bakery, immersing myself in the craft from the ground up to pursue my love for sourdough bread. Departing from my 'comfortable' office job, I embraced physically demanding work, long shifts, night hours, and a return to schooling. My experience in Dachsbach was invaluable, allowing me to master the creation of high-quality, traditional sourdough goods. Grateful to Arnd, his team, and the entire journey.
-
Lottas Bak & Form Bleket - Sweden
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!
-
Roswitha Huber Rauris - Austria
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.
-
Hart Bageri Copenhagen - Denmark
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.
-
Ten Belles Paris - France
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.
-
Meffert Organic Bakery Lemgo - Germany
Meffert Organic Wholemeal Bakery, located in Lemgo, Germany, holds a special place in my heart. Raised by a mother who valued quality and nutritious food, I was introduced to this organic bakery through her orders of organic bread placed there already over 40 years ago. Upon completing my apprenticeship, I eagerly visited Meffert Organic Bakery for a short work stint and was immediately struck by the scale of their operation and their commitment to using local organic grains. What truly resonated with me was their dedication to preserving traditional baked goods, such as the renowned "Lemgoer Strohsemmel." I am grateful to Jörg & Alfred Meffert and the entire team for welcoming me into their wonderful establishment.
-
Bakkerij De Veldkeuken Bunnik - Netherlands
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.
-
Daily Bread Auckland - New Zealand
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.