Hi, I'm Preeti.
I teach the way I wish I'd been taught.
I've been baking sourdough for years. I started these workshops because I remember exactly how confusing it was at the beginning — watch videos, follow recipes, and still end up with a flat loaf.
Nobody explained the why. Only the steps. So I went deep into fermentation science, made plenty of mistakes, and slowly understood what's actually happening in the dough.
Once I understood it, everything changed. The bread changed. The confidence changed.
Real bread begins with real understanding.
I founded Sourdough Wonders to show people the path I never had — not just a recipe, but real understanding of fermentation. When you understand it, you stop guessing. You start baking.
Today I bake from my kitchen in Bachenbülach, ZH — selling bread locally and teaching workshops for people who want to learn the right way.
No shortcuts. No guessing. Just good bread.
View upcoming workshops
What I believe in.
Science Over Guessing
Fermentation is biology. When you understand what's happening, you stop guessing and make real decisions.
Small Is Intentional
4–6 people maximum. Not because I don't have space — because your questions deserve real answers, not the treatment of a crowd.
Local Flour, Real Bread
Local flour. Local mills. Long fermentation, nothing artificial. Shorter supply chains, better flavor. Because real bread starts long before the oven.