Baker behind the bakes: He uses age-old starters in modern-day breads
Have you ever wondered who's behind the beautifully laminated pastries and fragrant loaves of bread at Tiong Bahru Bakery? If you have, the answer is this guy: Frenchman Paul Albert is the brand's Head Baker and Natural Fermentation Consultant. Part baker, part mad scientist, this 28-year-old is deeply passionate about baking and fermentation, so much so that his 160-year-old sourdough...
Source: asiaone.com