Mike Pinard

How can you have a bread sommeliers course when flour is treated as a bulk commodity to merely 'make bread'?
We are finding with the heritage wheats there are elements of 'cepage and terroir' as a vintner would say. This course misses the whole point and misunderstands what is possible.

Commented on: 13 March 2023

Bread sommelier course offered in English for first time