I've Always Loved Petissory, but I Loved It in France

I've always been really interested in french petissery. It was the very basic petiseries. They were open, you know, they were wood fired ovens. And i absolutely loved it. I just thought, well, we have all this in our hands. Why not use it? An in france in particular, were still doing that. So weth just ind to blank, he specialized an organic food, but he also specialized in nutrition,. and i think food that was very colorful and interesting. You're known for using fermentation instead of sweet baking and cakes. Can you tell us a bit about where it came from for you?