Sangjin Ko

Sangjin Ko's interest in baking started when he was just 8 years old, when he was given the opportunity to make bread for a friend's birthday party. From there, baking became a real part of his life. He started reading up on baking and visited bakeries after school to learn baking. At 10, Sangjin Ko became the youngest person to receive a National Certificate of Baking and was featured in many TV shows and magazines in South Korea. His passion for baking led him to set up his own home...See more

Sangjin Ko's interest in baking started when he was just 8 years old, when he was given the opportunity to make bread for a friend's birthday party. From there, baking became a real part of his life. He started reading up on baking and visited bakeries after school to learn baking. At 10, Sangjin Ko became the youngest person to receive a National Certificate of Baking and was featured in many TV shows and magazines in South Korea. His passion for baking led him to set up his own home laboratory using his pocket money to study bread more scientifically. When still in middle school, he won many national science awards for his research on naturally fermented bread. Sangjin Ko is credited as the person who first introduced natural baking to South Korea and Indonesia, and he continues to contribute articles on naturally fermented foods and bread recipes to celebrated magazines in South Korea, Malaysia and Indonesia, including Monthly Bakery Korea, Essen, Saji and Bakery Indonesia See less