Bruce Frayne's professional background is in food systems and sustainable development. For him, baking bread is a way of connecting his work with the community in which he lives. Bruce trained in Britain with Andrew Whitley who is an international figure in bread baking and the Real Bread Campaign. Eating local, freshly prepared and real food is one way of building a more resilient food system and society.
Growing up on farms in South Africa and Swaziland, Bruce has a deep interest in food and farming. Wheat harvesting was always fun for Bruce and his brother and sister as they got to stand in the combine harvester's hopper with the fresh wheat pouring in like sand, up to their chests!
The rather rustic Frayne family home in Malkerns (Swaziland) has now become quite famous as the Swazi Candles factory. Also, check out family friend's cultural enterprise on their nearby farm, House on Fire.
In addition to his healthy obsession with bread, Bruce is a professor in the Faculty of Environment at the University of Waterloo.
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Alison Frayne, a Librarian by profession, manages the Bakery and the workshops.