Focusing her high school education on Language Studies and the Arts, she decided to mix her passions and study abroad for her final year at Neuchâtel Junior College in Switzerland. Here, her teachers would describe her as a very motivated, diligent, happy, and independent young woman. She is a leader amongst her peers and always sets her standards high. After completing her year in Switzerland - Siana decided to take the next year to explore different cultures of the world including her roots in Germany and India leading her to travel extensively through Europe and Asia. She is a key organizer in her family businesses, Rejuvenating Spring and RS Travel.
She has always been encouraged by her family to foster an entrepreneurial attitude and pursue her passion in Baking. Baking by Siana features signature products created by a young and creative woman who loves to provide unique and nutritional products through her baking art. She fluently speaks 4 languages, and has completed her diploma as a Professional Baker in Germany. July 2016, she opened up her own family Restaurant / Bakery named Wundeba in Burlington, ON on Mount Nemo.
Growing up with a health conscious family, Siana's policy is to have all base ingredients in their purest organic form. Be it flour, sugar, butter, milk or anything in between, organic products are used to not only please your tastebuds, but to leave your body feeling rejuvenated and satisfied.
Able to Cater Baked goods for all needs: Gluten Free, Lactose Free, Diabetic Friendly, Raw Vegan, Vegan, etc - or simply natural baked goods the way they are intended to be. Interested in a comprehensive list and gallery of what our bakery offers?
CLICK THE LINK BELOW
We will contact you within three business days to confirm your custom order. All payments can be processed manually by our staff and deliveries will go out Monday & Wednesday each week.
Any questions about parties, special occasions or dietary restrictions?
You can reach us by email at email@example.com
What is Fermentation?
“Fermentation in bread is a biological process where the microorganisms in food convert sugars into cellular energy and a metabolic byproduct – lactic acid.”
Why are fermented breads better for you?
- Given the longer fermentation time of sourdough breads, gluten is broken down into amino acids. This becomes easier to digest by the consumer.
- Bacteria pre-digests the starches in the grain.
------> Predigestion by sourdough = less digestion for us
- Sourdough lowers postprandial glycemic responses because of the starch reduction during baking. Simply put, sourdough bread won’t spike the blood sugar after consumption.
- Long fermentation allows us to easily absorb minerals due to lactic acid produced