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. Connect with KBC Online; Subscribe to our channel: https://t.ly/86BKNc Follow us on Twitter: https://twitter.om/KBCChannel1 Find us on Facebook: https://www.facebook.com/kbcchannel1TV Check our website: https://www.kbc.co.ke/ #kbcchannel1 #news #kbclive