The heart behind JeenBakehouse.

My Story

From IT engineer to bread enthusiast!

I moved from India to Japan to work as an IT engineer. At the time, I had no idea that bread would become one of the biggest passions of my life. What started as curiosity about the breads and pastries I discovered in Japan soon became a desire to understand how they were made and why they tasted so different from what I had known before.

My journey began with a small home oven, limited knowledge, and many failures. Doughs did not behave as expected, loaves came out dense, and recipes that looked simple on paper often turned out to be anything but. Yet every mistake made me more curious.

I spent lunch breaks reading about fermentation, gluten development, flour, temperature, and baking techniques. My evenings and weekends were filled with mixing dough, taking notes, troubleshooting problems, and trying again.

Over the years, baking evolved from a hobby into something much deeper. I gained practical experience in a local bakery and had the opportunity to train at Ferrandi Paris, learning traditional French bread and viennoiserie techniques.

As I learned more, I also noticed how much confusion and fear surrounds bread. Ingredients such as maida are often discussed without context, while important topics like fermentation, flour quality, processing methods, and overall dietary habits are frequently overlooked.

That realization became the reason for creating JeenBakehouse. Through this website, I share my baking experiments, bread science notes, observations, and research in a way that is simple, honest, and evidence-based.

Alongside this website, I also share my baking journey on @jeenbakehouse , where I document breads, viennoiseries, experiments, photographs, and videos from my ongoing learning journey.

Everything you see here has been personally written, researched, developed, baked, photographed, and filmed with care and passion.