Beesham Soogrim

Beesham Soogrim was born in St. Louis Pierre, a village on the beautiful island of Mauritius. He became a chef of vegetarianism at the age of 20 and gained great experience in cooking and baking through his travels and work. In 2003 he settled in Sweden where he worked as a vegetarian chef for the Waldorf School, and he helped at the launch of two vegetarian restaurants in Sweden and Oslo.

In 2012, he became very active at various Facebook forums for bread. By publishing photographs of his work and his breads, he was accepted as a professional baker in the bakery industry.

Beesham organizes workshops to share his passion and knowledge for natural fermentation using different starters and different flours, including heritage varieties, very moisturizing breads of his country, viennoiserie, ciabatta, fokasia and pizza. Everything is from natural doughs.

In Sweden he has people coming from all over the world at the international bakery workshop he has, at Holma Organic Bakery.

He accepts invitations to hold seminars all over the world for professionals and non-professionals. He has held seminars in Belgium, Bulgaria, Denmark, France, Israel, Italy, the Netherlands, Norway, Spain, Sweden, Mauritius, Singapore, Taiwan, Serbia.