Have you ever wondered who's behind the beautifully laminated pastries and fragrant loaves of bread at Tiong Bahru Bakery? If you have, the answer is this guy: Frenchman Paul Albert is the brand's Head Baker and Natural Fermentation Consultant. Part baker, part mad scientist, this 28-year-old is deeply passionate about baking and fermentation, so much so that his 160-year-old sourdough.
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