Originally from the island of Cyprus, Hazim decided to immerse himself in the world of bread baking and all foods fully flavorful after a career in environmental engineering. He joined the Bakehouse team in 2016 with a focus on bread quality and innovation. You may find him at the bench with his baker friends rolling Farm dough, milling flours on our stone mills, teaching a Naturally Leavened Bread class at BAKE!, tasting breads, loudly (he calls it "passionately") elaborating on the benefits of whole-grain flours or temperature for sourdough baking, or stopping in his tracks to think about the next possible bread or improvement. Science is dear to him, and he loves windsurfing!! He was recently featured on Rise Up! The Baker Podcast with Mark Dyck talking about getting his start in baking, the tension of leaping into a new career, and working on a team where he can be his whole self.