The Sourdough Science

The Sourdough Science Academy, founded by Roberto Giammellucca in September 2021, is dedicated to fighting gluten intolerance through the art of crafting sourdough bread, pizza, and organic fresh pasta with organic ingredients and ancient grains. Operating from Coomera and serving areas from Gold Coast to Brisbane. ( Queensland, Australia), the academy offers weekend classes aimed at both the public and professionals, promoting the health benefits of fermented sourdough which can significantly reduce gluten content. Additionally, it provides an online shop with tools and ingredients for sourdough making, catering for private and corporate events, as well as online courses and consultations. Renowned for its professional, friendly, and empathetic approach, The Sourdough Science Academy is committed to exceptional customer service, a claim supported by numerous 5-star reviews. 

Roberto is an Italian-trained chef, baker, and pizzaiolo with years of experience in 5-star kitchens. He specializes in sourdough science, fermentation, and ancient grains. He has taught thousands of students through workshops and online courses worldwide.

Roberto is formally trained as a chef, baker, and certified Trainer & Assessor. He studied fermentation, dough science, and artisan baking techniques, building expertise in sourdough, ancient grains, and professional pizza-making.