Creator & Founder of Bread Culture
Mary created Bread Culture because of her love for great bread, community, and connection. It all started after many years of being gluten-free ended when she took a chance on eating bread in France and was shocked at how well and alive she felt. She came home determined to bake bread and teach others what she learned in the process. As a Physician of Eastern Medicine, she combines ancient wisdom with her deep connection to our Mother Earth through teaching about whole grains and the alchemy of bread.
Fast forward several years and thousands of loaves later, Mary has now taught over 1,500 people how to bake organic, whole grain, sourdough bread in the comfort of their own home to break with family and friends.
Sourdough bread undergoes a process called fermentation which happens passively in your fridge.
What Does Fermentation Do?
Supports a healthy microbiome
Makes Vitamins and Minerals more Bioavailable
Normalizes Blood Sugar