Where it all
Where it all
Started
Started
Nido began in the quiet warmth of a home oven, starting with cupcakes and dense buns made in a home OTG. Over time, a keen interest in chemistry and biology led the focus towards bread, especially high-hydration doughs, sourdough, and slow fermentation. Rooted in a love for clean, gut-friendly bread and the craft of “kneading dough," Nido was born as a place where bread is understood, not just baked.
At Nido, the belief is simple: good bread takes time. We make clean breads that are slow-fermented, preservative-free, and baked with flour, water, and salt. Our sourdoughs are made to be crisp on the outside and soft on the inside, helping people rethink sourdough as everyday bread that can replace commercial loaves.
At Nido, the belief is simple: good bread takes time. We make clean breads that are slow-fermented, preservative-free, and baked with flour, water, and salt. Our sourdoughs are made to be crisp on the outside and soft on the inside, helping people rethink sourdough as everyday bread that can replace commercial loaves.
The classes are designed for beginners, intermediate learners, and hospitality professionals, with modules in Bread Basics, Advanced Sourdough, and Kitchen Mathematics. The teaching approach is science-backed, with 70% practical learning and 30% theory.
The classes are designed for beginners, intermediate learners, and hospitality professionals, with modules in Bread Basics, Advanced Sourdough, and Kitchen Mathematics. The teaching approach is science-backed, with 70% practical learning and 30% theory.
Learn more about our classes and start your journey towards baking today!
Learn more about our classes and start your journey towards baking today!