Roy baked his first loaves of bread in his Mum's kitchen after college, just before he moved to the US. When he arrived, he felt compelled to continue baking loaves on a weekly basis in an effort to prove his mastery over yeast. The yeast had other ideas and tormented him for seven years of graduate school, eventually spurring Roy out of academic science and into the real world, and ultimately to the Fort Greene area of Brooklyn about 6 months ago.

Courses taught