The only baker in Canada who contributed to the Modernist Bread project. In fact, his approach is to always look for a better way. Much of his technique is to deconstruct grain, in order to rebuild a better bread. In order to do so, understanding the science and microbiology behind sourdough has helped him to develop new flavor profiles and increase shelf lifewithout additives. His bakery produce exclusively sourdough bread and he works extensively with ancient grain. www.boulangeriedesrosiers.com