Hi and welcome. My name is Beesham Soogrim, I was born in St. Pierre, a village on the beautiful island of Mauritius. I became a vegetarian chef at the age of 20 and have garnered extensive cooking and baking experience through travel and work. Since 2003, I am settled in Höör Sweden where I work as a vegetarian chef for a Waldorf school and have assisted in the opening of two vegetarian restaurants in Sweden and Oslo.
In 2012, I became very active on different bread forums on Facebook. Through posting pictures of my work and bread, I became accepted as a professional in the baking world.
I run workshops to share my passion and knowledge in natural fermentation using different starters and different flours including heritage varieties, highly-hydrated country breads, viennoiserie, ciabattas, focaccia, and pizza. All are naturally leavened.
I accept invitations to run workshops around the world and so far, I have held workshops in Belgium, Bulgaria, Denmark, France, Israel, Italy, Netherlands, Norway, Spain, Sweden and Mauritius, Singapore, Taiwan, Serbia, Hungary, Bangalore India, USA Maine, Ukraine, Greece, Cyprus.