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In this episode, we journey to the heart of Amsterdam, where tradition meets innovation at Gebroeders Niemeijer artisanal French bakery. Founded by Issa Niemeijer-Brown, this beloved bakery is known for its artisanal breads and welcoming atmosphere.
We’ll explore the history of the bakery, the stories behind his recipes and famous handcrafted loaves, as Issa shares insights from his latest cookbook, A Book about Bread: A Baker’s Manual, offering his tips for home bakers and what inspired him to bring this book to life.
Issa’s book isn’t just a collection of recipes; it’s a journey through the traditions, techniques, and passion that make bread an enduring favourite with all people and cultures.

In this episode, we explore a hidden gem nestled on the shores of the stunning Lake Como. An Italian winery where tradition meets breathtaking landscapes. Azienda Agricola Sorsasso originates from the strong tradition of a family that wishes to preserve its heritage. Together with owner and operator, Miss Silvia Travi, we delve into the unique microclimate of Lake Como, which plays a crucial role in shaping the exceptional flavours of the wines produced here. Join us as we chat with this passionate winemaker who has been cultivating vines on this iconic lake, blending centuries-old techniques with modern wine innovation.

Whether you’re a wine lover or a fan of Lake Como’s enchanting scenery, this episode will transport you to a world where every bottle tells a story.

Join me for this podcast. Take a break. Listen in. A xx

In this episode we discuss food artisans, the people behind artisanal food, with food writer and food consultancy owner, Miss Liz Trigg.

In this episode generational farmer, Mr. Charles Welsh, of Welsh Brothers Farms, joins us to discuss growing Asparagus and Sweet Corn in the agriculturally rich and diverse farming community of Norfolk County, Ontario.
“Our family has worked this land since 1855. Safe to say we’ve got the hang of it.” Charles Welsh
Join me for this podcast. Take a break. Listen in. A xx

Discussing the updated recipe and preparation for authentic traditional Bolognese sauce, “Ragù alla Bolognese” salsa autentica, with Event Planner, and food enthusiast, Mrs. Marilyn Nigro.

According to Robinson and Getz (2013): “a food enthusiast’s interest in food is not just eating but also in talking about food and being stimulated by the places it is served, instructions for its preparation, and ingredients used even to the point of reifying their interest as being haute culture”