Not all bread is equal; Dr Kimbell is widely acknowledged as one of the foremost experts in bread and nutrition, and has worked with both bakers and healthcare professionals for many years.

With a doctorate in Baking as Lifestyle Medicine and preventative health Vanessa instructs in personalising bread at the Sourdough School in Northampton, training individuals in Baking as Lifestyle Medicine for therapeutic interventions.

Vanessa’s passion for bread ignited over four decades ago in rural France. Her publications and teachings over the past three decades have profoundly shifted global perceptions of bread. Recognised by Professor Tim Spector of King’s College London, Dr Kimbell’s work on integrating sourdough science into gut health is acclaimed. With a doctorate in Baking as Lifestyle Medicine, her efforts bridge traditional baking practices with modern research, highlighted by her award-winning school and bestselling books.

Originating from a lineage of bakers, Vanessa’s journey began at nine, The family’s home in south-west France was close to the village bakery. Captivated by the local boulangerie, she engaged with fermentation of bread from a young age, later honing her skills in the UK as both a baker and chef. Currently, her work, encapsulated in the BALM Protocol, emphasises bread as a cornerstone of health, sustainability, and social justice. Psychiatrist Professor David Veale of King’s College London states, “The BALM protocol provides the framework for baking bread that supports nutritional psychiatry, changing the way we perceive our most fundamental food in supporting mental health.”

Dr Kimbell’s impact extends beyond the bakery, inspiring and empowering others to adopt an evidence-based, sustainable approach to bread, nourishing both the individual and the community.