Our adventure with baking bread began in 2013, when my husband and I decided to make better-quality choices in our diet. We didn’t want to give up or eliminate the foods we truly enjoyed, so we started looking for better alternatives — ones that were still delicious.

Eventually, we took a closer look at the bread we were eating.
We like bread. A lot.
We still wanted to eat it — just not the kind we had in our breadbin anymore.

We tried many different loaves: some were good, some were bad, some were just okay. But what we really wanted was delicious.

Sometime during our search for healthy yet tasty bread, a good friend offered me a slice of homemade sourdough.
It was scrumptious.

That was the turning point. I decided to start making sourdough myself and bake my own bread. I felt confident. I had always loved cooking for my family, and I regularly baked cakes — so how hard could it be?

As it turned out, the beginnings were quite difficult.

Baking sourdough bread may not seem complicated, yet there are a few important rules to follow — and two key ingredients that no store can sell you: patience and a true love for baking.

At first, I baked only for my family and close relatives. But over time, people started asking for more. I began baking for friends — both close and distant.

The interest kept growing.
What started as a personal passion gradually turned into a small, but steadily expanding customer base.

I’m happy that my passion is becoming a craft — one that I can share with others, loaf by loaf.