Hi, I'm Katya

 

Baking has always been my passion. There’s nothing quite like the feel of soft warm dough in your hands or the comforting aroma that fills the house and makes it smell like a bakery. Who can resist the scent of a fresh loaf coming out of the oven or a warm pastry with a cup of coffee?

 

My path to baking wasn't a straight line. I graduated from medical school and later moved into cancer research. It taught me how important it is to be thoughtful about what we eat, how we cook and the ingredients we use. When cancer came to my family, it changed the way I looked at everyday choices, including food. Of course, food can’t solve every problem, but its in our power to make better and healthier choices every day. And my love for science and experimenting, and curiosity naturally moved into my kitchen - figuring out how to make simple and nourishing foods taste delicious. 

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Baking sourdough bread is my favorite! A while ago I started milling my own wheat and rye flour from locally grown organic grain.  The difference was astonishing! The taste and aroma were incredible, reminding me of the bread from my childhood. Freshly milled whole grain flour is also packed with nutrients that are often lost in commercial processing, and when it’s paired with the long fermentation of sourdough, the result is bread that’s not only rich in taste but also easier to digest and gentler on sensitive stomachs.