I’m Bang Ib.
I run Del & Dia in Ao Nang, Krabi.
Before Sourdough Thailand became a website, sourdough was simply part of the work we were doing in our kitchen.
We fed starters, mixed dough, watched fermentation, tested recipes, adjusted things and baked again.
Some batches worked.
Some didn’t.
And quite often, the batches that went wrong taught us the most.
That is how I have learned bakery work — by doing it repeatedly and continuing to ask why something happened.
Del & Dia became known particularly for our halal croissants, while sourdough gradually became another area I wanted to develop seriously.
As I started teaching and helping other businesses with bakery production, I realised that what we had learned through our own work could also be useful to other people.
That became the idea behind Sourdough Thailand.
Today I want this platform to do three simple things:
We bake.
We teach.
We help businesses develop better bakery operations.
The bread here comes from what we actually make.
What I teach comes from what we actually do.
And when we work with another business, we bring experience from real production problems with us.
We are still learning too.
That is how I want Sourdough Thailand to grow.
Not as a brand pretending to know everything.
But as a place built by people who genuinely work with bread.
— Bang Ib
Surawee Umasa
Del & Dia / Sourdough Thailand