Sandeep provides bread consulting to restaurants and bakeries, whether you need a complete bread program or just a loaf that fits in easily with your production schedule, equipment and space. He can also train your team on advanced artisan bread methods including the use of whole/heritage grains, sourdough cultures and extended fermentation. Send an email to connect.
For home bakers, Sandeep hosts classes on using heritage grains and long sourdough fermentation, usually at Barton Springs Mill. Follow us on Instagram/Facebook to hear about the next class, or send us an email to be added to our notification list.
Sandeep Gyawali founded Miche Bread in 2009 and launched his heritage grain bread subscription program in 2015. He is a trained scientist with a career in biochemisty, neuroscience and crop science. He uses his scientific acumen to develop robust flavors and texture in his breads. He is self-educated with 12 years of baking experience, and has worked professionally at Roberta's Bread (Bushwick, NY), La Boulangerie (Forest Hills, NY) and Easy Tiger (Austin, TX). The baguette he developed for La Boulangerie was named the best in NYC by Serious Eats, and New York Magazine picked it as one of the "top-thirteen new-wave breads." His current breads are recognized as some of the best in Texas. He is the winner of a 2016 Culinary Grant from The Austin Food and Wine Alliance for his project to re-establish culinary use of local mesquite beans. He was also named the 2017 Food Artisan Local Hero by the readers of Edible Austin.