I got married very young, at the age of 19. At that time, I couldn't cook at all, although good food had always been my great love - my mother and two grandmothers taught me that. Grandmothers prepared traditional but extremely tasty dishes from simple products, and mom can still conjure up real miracles in the kitchen. Although I didn't cook for a long time myself, I always watched their work - so I had mastered the theory. Over time, I started cooking on my own and today preparing food has become a form of meditation for me.
On the third day of the full-scale war, my husband directly demanded that I leave Ukraine for the safety of our youngest son. That's how we got to Poland.
After going through all the stages of adaptation and after the emotions subsided a bit, I realized that in the evenings - away from my husband and older son - I have a lot of free time. Then I remembered my old dream: baking bread on natural sourdough.
I decided to grow the sourdough on my own - and it was the best decision. My sourdough "friend" is already three years old, and every baker knows that the older the sourdough, the stronger and better the bread. All my breads are made without the addition of yeast.
I bake, among others, Lithuanian rye bread with the addition of wheat flour, cumin and grains. At the customer's request, I can also enrich it with dried fruit - plums, apricots, raisins or cranberries.
I also suggest a French wheat roll, often with the addition of flaxseed, onions, dill, garlic - or other ingredients to your taste.
I also prepare craffins to order - traditionally baked for Easter, but available at my place at any time of the year.
There are also many dishes in my kitchen that I have loved since childhood and that I am happy to offer to others: Ukrainian borscht (both meat and vegetarian), cabbage rolls and other traditional dishes.
For myself and my loved ones, I passionate vegetables - cabbage, tomatoes, and forest mushrooms - always naturally, without the addition of vinegar.
This is how my passion for food, cooking and natural bread became part of my life in Poland.
