I was looking for a way to provide healthy food for my family during COVID and started watching videos on YT and followed some bakers on IG. As a biologist at heart this was like a new experiment and it worked! I am also an illustrator in my free time (which helps with scoring)

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My starter Celia is named after my late grandmother who was a great cook and loved to host people. I feed my starter with 100% whole wheat rye organic flour 2-3 times a week and usually bake a few loaves for the weekend. I also give my sourdough bread to friends and family. Celia enjoys the warm climate in Israel and turns many breads into a great culinary pleasure full of nourishment.

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