Career path

"My professional journey began at the age of eight in my father’s bakery, where I learned the fundamentals of the craft and later completed professional training as a baker. In parallel, I pursued a qualification as a bodybuilding and fitness trainer, with a focus on nutrition and its synergy with physical activity.

Alongside my work, I was fortunate to be involved in various international aid programs, which allowed me to travel to many countries, helping to solve problems and gaining unique insights into different cultures and dietary traditions.

Later, I pursued studies in civil engineering and project management, earning my Ph.D. and doctorate. This work brought me to numerous countries, where I grew both professionally and culturally.

In 2003, I moved to Dubai to work as a civil engineer and project manager. A few months later, my now-wife, Heike – the first European female sushi master and a trained chef – joined me. During my years in construction and project management, I never lost sight of my passion for baking and healthy nutrition. I continued baking for friends and acquaintances while noticing the growing interest in Dubai in health, fitness, and sustainable food.

This interest, coupled with my experiences and passion, led me to fully commit to baking. I specialized in healthy, sustainable, and environmentally friendly bread, including alternatives for people for whom traditional bread may have adverse effects. This decision laid the foundation for what I do today: baking bread that embodies health, sustainability, and enjoyment."

Nutritionist

"My journey into the world of nutrition began early during my training as a bodybuilding and fitness trainer, where I not only learned the fundamentals but also competed as a junior in national and international competitions. These experiences demonstrated to me the close connection between nutrition, performance, and well-being.

However, my approach goes far beyond what classical nutritionists teach. While many still focus on outdated concepts of sugar, salt, fats, and carbohydrates, I delve into deeper differentiations: not all carbohydrates are the same, not all fats are equal, and not all proteins are alike.

I have extensively studied topics often overlooked in nutrition science, such as:

The impact of lectins and their proteins on the body.

The importance of the origin of nutrients and their links to toxins.

Ketogenic and low-carb diets.

Purine-reduced diets and their role in conditions such as gout.

Nutrition for overweight, high blood pressure, and diabetes.

The role of healthy fats and oils in a balanced diet.

The influence of vegan and plant-based diets on overall health.

The wonders of a healthy, balanced, primarily plant-based diet – its positive effects on both the environment and the human body – have always fascinated me. This profound understanding has become a cornerstone of my philosophy.

This deep approach flows directly into my products. Every loaf of bread I bake is informed by these insights. It is more than just a meal – it is a source of health, well-being, and quality of life, grounded in sound scientific principles.

But nutrition influences more than just the body; it also impacts our environment – an environment we come from and are inherently connected to. My goal is to create a balance between nutrition, health, and our responsibility to the planet."

Inspiration

"The inspiration for my work comes from many sources: my family, nature, and the people I have had the privilege to meet around the world. Early on, my family instilled in me the importance of respecting nature and acting sustainably. These values were further reinforced through my hobby of endurance riding, where I experienced the beauty of nature in a unique way.

Through my travels to so many countries, I not only experienced the diversity of cultures but also gained unique perspectives on nutrition, health, and the connection to nature. This exchange has profoundly shaped my work, showing me how universal the principles of sustainability, health, and respect for nature truly are.

My seminars and lectures go far beyond sustainable and healthy eating or baking. They often naturally evolve into spaces where it’s about much more: creating a better, more balanced, productive, and fulfilling life.

Through my worldwide travels for lectures, seminars, and training sessions, I have shared my philosophy and knowledge with people from diverse backgrounds. These encounters are not only a source of inspiration for me but also an opportunity to share my conviction: that sustainable nutrition and healthy lifestyles can positively impact not just the body but also the environment.

The wonders of a healthy, balanced, primarily plant-based diet – its positive effects on the body and the environment – have fueled my passion to create bread and baked goods that enable people to lead longer, healthier lives.

My greatest inspiration, however, is the responsibility to future generations. I aim not only to offer high-quality products but also to pass on a philosophy that places health, sustainability, and enjoyment at the center – for a better future."

My Motive

"My motivation is deeply rooted in my desire to change the way people perceive bread and nutrition. To me, bread is not just food – it is a tool for health, sustainability, and well-being.

I have witnessed how a healthy, balanced diet can transform lives and even heal or manage the most severe conditions, whether chronic illnesses, metabolic disorders, or other health challenges. This realization drives me to innovate and create baked goods that go far beyond taste and appearance.

My philosophy is to combine the qualities of craftsmanship, nature, and science to create products that nourish the body, respect the environment, and enhance life.

My goal is not just to bake bread but to create a movement – a movement towards greater awareness of nutrition, health, and sustainability. Baking and bread have become a medium through which I can explain and demonstrate life itself. They help people discover themselves, recognize their place in the world, and successfully and happily fill that space.

I want every loaf that leaves my bakery to be a step toward a better future – for every individual, for communities, and for our planet."