The Rise of Fermented Bread

As Kenya continues to grapple with a rise in non-communicable diseases, more consumers are becoming increasingly conscious about what they eat and where their food comes from. In Lang'ata, Nairobi, one bakery is challenging conventional bread-making by returning to a centuries-old process that prioritizes nutrition, sustainability, and community impact. Aaron Marie visited the Bakery and gave a report on the rising bread alternative.

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