Gabriella Ormós

What’s it about sourdough these days? Could this be the solution to gluten intolerance? Why is everything made from it so expensive? At Brain Bar, baker Gabriella Ormós gives us the answers to these questions. A bold career changer, she formerly led a communications agency, then learned to think with the "brain” of sourdough at Swedish and Singaporean courses. Today, alongside managing a bakery, she runs the only Hungarian online platform where people can learn baking from professionals, and facilitates courses to help more and more people make quality bread at home. 

If you’d like to meet her at the festival and ask your most burning questions, grab your ticket, or if you’re a student or a teacher, sign up for a free pass.