To disconnect from technology and work, I’ve always gravitated towards cooking and gardening. Over the past two years, I’ve taken a huge interest in baking sourdough breads. I bake using organic spelt flour from a local mill in Germany.
Below is a small contrast to the turbulent world of entrepreneurship; the calm in the chaos. If I’ve made you hungry, feel free to join me on my baking adventures @theirishbavarian