Some of my earliest food memories are of steaming bowls of sorghum and red millet porridge at our family breakfast table in Kenya. Earthy, nutty and deeply comforting, it was a meal my parents valued for its nourishment long before I understood where it came from.
As a child, it was simply breakfast. I never imagined that years later it would become the ingredient that best represents what I believe the future of fine pastry could be.
