Meet our experts

Karl De Smedt 

Karl De Smedt, known as the Sourdough Librarian, leads our Sourdough Institute with unparalleled passion for sourdough. Together with his team, he will guide you through the diverse aspects and health benefits of sourdough. There is no one in the world who has seen, tasted, tested, and compared as many sourdoughs from around the globe. His extensive knowledge and academic connections give him an unrivaled understanding of sourdough.

Guylaine Lacaze

Guylaine Lacaze joined Puratos in 2003, dedicating her efforts to developing ready-to-use sourdoughs and sensory profiling of bakery products derived from sourdough. She is actively involved in the "Sourdough Library" project, initiated by Puratos in 2010, providing scientific and technical support. In the masterclasses, she will concentrate on the science of sourdough, and she will try to transform participants into genuine sensory experts.

Filip De Kimpe

Filip De Kimpe serves as the innovation center manager at the Sourdough Institute and is a distinguished member of the O-tentic Guild. With nearly 25 years of running his own bakery, he now imparts his expertise to us. His specializations include sourdough breads, laminated pastries, panettone, and pinsas. In the masterclasses, he will introduce new mixing techniques and demonstrate how to craft unique flavor profiles with various sourdoughs and ingredients.

Claire Van Der Aa

Claire has recently become part of Puratos as a Gut Health and Innovation Manager. Originally from the Netherlands, she has resided in Leuven for the last three and a half years. She holds an educational background in Nutrition and Health from Wageningen University, with a Master's specialization in food digestion. Her passion for fibers and their effects on the microbiome grew during her academic years. Claire's professional path began at EverGrain by AB-InBev, serving as a Nutrition Manager. With her extensive knowledge in digestion, she is undoubtedly an expert and will impart valuable insights on the health benefits of sourdough during the masterclasses.

Remy Daniel Jean Corbet

Remy Daniel Jean Corbet is a renowned baker and pastry chef. He currently serves as the coach for the Norwegian national baking team and holds a position as a product manager at Mesterbakeren AS in Oslo. Remy is passionate about experimenting with new ingredients, fostering creativity, and exploring the art of sourdough bread. A member of the national baking team since January 2019, his pursuit of excellence has led him to compete in prestigious events, such as the Coupe du Monde de la Boulangerie. Drawing inspiration from his family's rich baking heritage, he specializes in working with sourdough, ancient grains and laminated doughs. His commitment to refining his skills and crafting delectable recipes has established him as an esteemed figure in the baking community.