Lerne deinen Gastgeber kennen
The Daily Staples
Trained at the Culinary Institute of America and shaped by more than ten years in the baking world, this host started a baking business during Covid, first selling fresh bread and pastries from home. When customers began asking to learn how to make the bakes themselves, the workshops naturally followed. Today, they run hands-on classes in Shio Pan and focaccia, sharing not just recipes but the small details that make bread work. Their teaching style is grounded in real kitchen experience, with a focus on helping people understand the science, build confidence, and enjoy making something warm and satisfying with their own hands.
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