I’m a Nutritional Therapist with Master`s Degree in Health Sciences and over 15 years of professional experience — but I’ve also always loved baking, just like the women in my family. I’ve also always enjoyed figuring out how things work. When something sparks my interest, I like to explore it, experiment, and slowly figure it out.

When I had to remove gluten from my diet for personal health reasons, I already suspected that bread would be the hardest thing to give up — dark rye bread had always been part of my everyday life. I had no background in sourdough baking. In fact, for a long time I thought “Dutch oven” meant some expensive piece of equipment I would never own. I started where many people start — uncertain, experimenting, and learning step by step.

What began as necessity slowly turned into curiosity. And curiosity turned into persistence. In the beginning, many of the breads I baked were hard as bricks by the next day. Some loaves were too sour, some crumbled apart when I tried to slice them, and others had almost porridge-like texture inside.
I baked them anyway, tasted them, sometimes threw them away, and then started again with small changes. Since there was nothing better to buy in the store, I kept experimenting. About two years after baking my first loaf, I took a bread out of the oven, tasted it, and realised I had finally cracked the code. This was the bread I had been trying to make all along.
It was our Independence Day, and I prepared the traditional black bread with butter, sprats and egg — only this time using my own gluten-free dark pan loaf.