Sigrid Berglund Page 3

At a small retail bakery, Sigrid Berglund spent years crafting slow-fermented sourdoughs and managing daily oven schedules. She is an artisan baker who writes for Biology Insights, with a focus on grain nutrition and fermentation. Berglund previously worked as a commercial baker preparing sourdough and artisanal loaves at a local shop. She holds a BA in History from the University of Mississippi.