I was living in the UK in 2001-2005 while studying and working there. This is where my passion for baking and cooking of Western food began. I’ve learnt so much from the British family I used to live with and my mother in law. Since then I always baked for friends and family, many people around me often suggest I should open a bakery because they love what I bake and cannot find it anywhere else. In 2018 I took a professional baking course in The UK for one month where I have learnt so much more in the way I like best “Artisan Breads and Pastry Course” I think now it’s time that I put my passion in place and this is where Real Bread Bangkok begins.

Our products are based on three ingredients which are flour salt and water as a Sourdough should be. For the specialty bread we add all kind of nuts grains and seeds. There isn't any preservative added or any E numbers. We are proud to use organic flour from The UK and France.

The fermentation process of sourdough bread takes a lot longer than mass-produced bread. It is like an art work that needs passion and skill to the success of sourdough bread making. It is the way artisan bakers used to make bread over hundred years ago, and the love and time that go into sourdough bread making is rewarded with a depth of flavour and texture that is incomparable. It even ages well and tastes good stale. As for all long fermented food sourdough does not just give the great texture and tastes, it is also easier to digest and provide a number of health benefits.

- Sourdough bread is more nutritious and easier to digest than regular bread.

- The naturally occurring lactobacilli (lactic acid bacteria) help to reduce the rate at which glucose enters the bloodstream.

- The lactic acid bacteria help to improve the digestibility of gluten, reducing the likelihood of developing intolerance.

- The gluten is broken down during sourdough fermentation process making it a lot easier to digest.

- The sourdough makes vital nutrients and minerals much simpler for our bodies to absorb including iron, zinc, magnesium, B-vitamins, folic acid and a number of antioxidants.

- The lactic acid bacteria which develops in the sourdough, helps to neutralize phytates (acids that bond to important minerals) reducing the body’s ability to absorb.