Roz Bado
2025
Roz Bado is a baker with over 13 years of experience, dedicated to ethical sourcing, feeding people well, and caring for the land and those who farm it. Trained at Le Cordon Bleu and with a career that includes GAIL’s and The Bread Factory, Roz blends traditional methods with creative innovation. As Head of Research & Development, she focuses on improving nutrition and developing products that support a resilient, regenerative, and nature-led food system.
My Sessions
Baking the Field: A Bakers Perspective
This session will explore the challenges of working with weak wheat and non-wheat flours, emphasising an ethical commitment to expressing soil diversity in baking. It highlights the tension between craft bakers, who honour regional grains and traditional methods, and industrial production, which prioritises efficiency and uniformity. Weak flours demand innovation, requiring new fermentation and handling […]