From Technology to Tradition The story of The Baker Journal begins not in a kitchen, but in the world of computer technology. For years, our Founder, Mr. Saneesh George, built a successful career as a technology professional. However, a deep, undeniable passion for baking eventually led him to make a life-altering pivot. Leaving the comfort of the IT world, Saneesh stepped into the heat of the bakery industry—a transition that proved to be as challenging as it was rewarding.

The Crucible of Experience The early years were not easy. The shift from software to sourdough was physically exhausting and emotionally taxing. Saneesh faced the frustration of learning a new trade from scratch, often feeling the weight of the industry's demands. Yet, during moments when he felt close to giving up, he experienced a profound sense of divine guidance—a light that restored his strength and kept him moving forward.

Over the last 10+ years, Saneesh transformed those struggles into mastery. He witnessed firsthand why so many bakeries fail: a shortage of skilled labor, poor management, unwise investments, and the crushing pressure of rising ingredient costs. He realized that passion alone wasn't enough; bakery owners needed a scientific, strategic approach to survive.

The Pillar of Support This journey was never a solitary one. Saneesh credits his success to the unwavering courage and confidence of his beloved family—his wife, Devi G, and their son. Devi, a dedicated vegan and deeply spiritual soul born into a Hindu family, has been a practitioner of spirituality for over 40 years. She stood as his rock, correcting mistakes, offering profound wisdom, and providing the spiritual fortitude required to weather the storms of entrepreneurship.

The Birth of The Baker Journal

The Baker Journal was created to bridge the gap between technical struggle and professional success. We were born out of a desire to stop bakeries from closing and to empower young talents.

We introduced a methodology based on Baker’s Percentage (BakersMath)—bringing the precision of Saneesh’s technology background into the bakery. This approach allows bakery owners to control costs and produce consistent, high-quality goods without compromise.

A Holistic Mission Today

The Baker Journal is more than a resource for recipes. It is a platform for mentorship.

Saneesh George uses his decade of hard-won experience to guide bakery owners and young bakers through the technical and business realities of the trade.

Devi G, as Co-Founder, has joined the mission to support the human spirit behind the business. She offers spiritual guidance to those facing difficult decisions in careers, relationships, and life.

From a heartfelt "Thank You" to a family that believed, The Baker Journal has grown into a global beacon for those who seek to master the art of baking and find purpose in their lives.

My name Saneesh George, which I have inherited through birth came with great respect and responsibility. Being born in India, into a family of discipline, tradition and a love for Culinary Arts, technology has been the basic fundamental. It has been highly implemented in my life from youth to adulthood. Coming from a home, where my mother's cooking skills were highly demanded and much admired, I found myself being drawn to her skillful artwork of taste, techniques and a variation of culinary dishes.

Over the many academic years I have completed my education in the field of computer science and technology. I have attained a diploma in visual effects and began training and working for the Hollywood films. It was a thrilling experience working amongst directors and producers as a lead VFX Artist, for some of Hollywood's greatest movies. To name a few, Pirates of the Caribbean, Chronicles of Narnina, Harry Potter etc, all of which my name has been accredited as a VFX Artist.

After having served 4 Years in the Movie Industry, I got married to a Trinidadian and migrated to Trinidad. Changing my country and career has been a challenge to me. But I have learnt to deal with challenges of many kind. Being in Trinidad for the past 13+ years with a wife and a 7 year old son, I have realize, the country has an exposure of a variation of trades and businesses. As my field of works barely existed, I began exploring the country, jobs, trades and people. Realizing Trinidadian's love their variety of breads and pastries, which was always displayed in every shop, bakery and grocery I began considering it. Studying the art, techniques and method of how flour works, I then applied myself to a bakery where I began training and working among bakers.

After one year of intense training I perfected the art of bread and pastry making manually. I understood the industry and the demands of the people. I then moved ahead and landed my second job in another bakery where I adapted the method of breads, pastry and cake making. Within a couple of years I gained a vast amount of knowledge and experience in breads, cakes and pastry production. I have been working for the past 6 years and more in a reputed bakery, with state of the art commercial equipment's. There I serve as a head Master Baker handling a large scale production which meets everyday demands.

A baker's life for me has always been one of work and reward. Having the immense good fortune of being a baker the rewards and success does not only come in the form of financial gains but community service, personal growth and often social and spiritual development. A baker is required to perform a certain amount of task on a daily base and the hours can be quite demanding. The baking trade is a strenuous one that requires physical dexterity, finesse and stamina, also years of determined focus and commitment to hard work is necessary in order to achieve mastery in this field. Despite the fame and success surrounding baking in today's world, in my opinion bread is one of the highest demanded baked food in the fast going world. A baker has the potential and responsibility to produce breads that are wholesome, healthy and delicious. This I hope remains our steadfast goal.

It is a wonderful feeling to look back at the generations who have baked before us, and realize that we have inherited their diverse knowledge and creative skills in the artwork of bread making. When we look forward to an innumerable generations of bakers to come, we realize that we are at the fulcrum of this great balance, imbued with a deep responsibility to the future and an in-depth gratitude to our colleagues from the past.

I would like to acknowledge and thank, all those who have supported me in realizing my truest potential and my multi talented skills of being a dynamic artist, not only recognized in the field of technology, but in the keen and multi talented industry of bread, cake and pastry making.