Maimi Idei is a Japanese baker with a background in architecture and design who joined the fumbally bakery team in 2023 . She chose to change careers to follow her heart into what she was truly passionate about….bread.
Maimi is a sourdough aficionado, constantly traveling to inspiring bakeries, learning new techniques and peeling away the layers of understanding of the invisible world of microbes and yeasts and how they transform our most humble of ingredients into soulful and joyous creations.
Over the years her palette has changed and her eyes have opened to the industrialised white bread monopoly of the world. Her focus is now firmly on creating bread that is digestible, has complexity of flavour coming from the grain itself and the use of seasonal and wild ingredients. Things you can expect from Sunday Crumbs bread and cakes :
- wholegrains
- nutritionally beneficial fermentation techniques
- low sugar
- wild yeast fermentation from plants, flowers and fruits
“The loaf letter” (which will accompany every purchase) is why I began this project.
As bakers, we devote ourselves to making bread each day.
But we can never fully know who buys our bread, or why.
The larger the production scale, the easier it becomes to lose sight of the people behind each purchase.
Some bakers, in pursuit of efficiency, begin to work like machines.
Some bakeries throw away piles of unsold bread as if it were nothing.
At this time, we must ask ourselves: What does it mean to be a baker today? I want my loaves to feel like letters—something to be opened with a sense of wonder, asking: “What’s inside today?
