Our Heritage Grains + Sourdough Bread classes are currently on hold until Barton Springs Mill opens at their new location with a dedicated education space in early 2020. Follow us on Instagram and Facebook for announcements of other classes.
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. Sandeep most recently developed the bread program at The Brewer's Table.
If you’d like to incorporate mesquite pods into your menu, I’d love to help!
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 bread. 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 voted the 2017 + 2019 Food Artisan Local Hero by the readers of Edible Austin.