Louise Bannon started her culinary career at Ballymaloe House. Passionate about cooking with the very best of ingredients she loved learning about all the different herbs, vegetables and fruits growing on the farm.
She pursued her career working with pastry at Tom Aikens and staging in different restaurants that inspired her, The Fat Duck and St.John Bread & Wine in London. In 2009 she moved to Noma in Copenhagen where she became Pastry Sous Chef.
Eager to learn more about her real passion- making delicious breads, she has spent the last 5 months staging in San Francisco learning at top bakeries; Tartine, B.Patisserie, San Fransciso Baking Institute and Della Fattoria where they bake their breads in wood-fired ovens in a middle of a farm in Petaluma, California.
Following 5 months in California she some time at Dan Barber's Stone Blue Hill Farm in New York. Dan makes breads from grains he mills at the farm which Louise found extremely fascinating.
She will join the team once again to bake the bread for Noma Australia. Her vision for the future is to fulfill her dream and open her own bakery.