Loris Peri

I’ve been a baker for over 10 years, and bread has been a big part of my life for as long as I can remember. I’m originally from Italy, where food is deeply tied to culture and family, but most of my professional experience has been in Australia. I’ve worked in well-known bakeries such as Bourke Street Bakery and Sonoma in Sydney, and later at The Bread Social in Byron Bay. Over the years, I’ve learned that great bread comes from patience, structure, and understanding the process — not shortcuts.I started teaching sourdough just over a year ago, and I immediately fell in love with it. Teaching allows me to share everything I’ve learned without having to wake up in the middle of the night for bake shifts — and honestly, it’s much nicer this way! What I love most is seeing that “aha” moment when sourdough finally clicks for someone. Sourdough can feel overwhelming at first, but once you understand the structure behind it, it becomes approachable and enjoyable. I’m very open with my methods and happy to share all my processes, tips, and real-world experience.I’m a qualified baker, and while I haven’t taught at colleges or large institutions, I prefer to keep my classes small and intimate. I could teach 100 people at once, but that’s not my style — I want to give each student enough time, attention, and confidence to succeed. My goal is for people to leave my class feeling empowered, not confused. If you follow my structure, you’ll be just fine — and you’ll walk away with skills you can use for life.