This course for refugees as artisan bakers aims to build a basic knowledge about fermentation, baking with sourdough, planning production lines while improving German skills. The whole program will focus on fermented bread with sourdough or mix leavening, outsourcing local ingredients and sustainable practice in baking. Focus target will be sharing knowledge and recalling memories from the refugees background and childhood. In the last module, we will invite them to share their own bread and formula. We are aiming to create a network between refugees and Swiss professionals, empowering them and building up confidence.