Welcome to my kitchen. I’m Natalia. My story starts in post communist Poland in the early 90’s.
As long as I can remember, I’ve been fascinated by food. The house was always filled with the aroma of sauerkraut I helped make or my mother’s yeast pastries. The pantry was stocked with jars upon jars of preserves, while the cellar housed sprouted potatoes and fresh milk straight from the cow. Despite the occasional distaste for marinated peppers, I couldn’t wait for each season and the new culinary and what it would bring to the table. Crates of cucumbers, apples, and beets were preserved ahead of winter, complemented by fresh bread from our neighbor’s store. Local specialty sheep cheese and stained hands from wild blueberry picking were cherished parts of my culinary upbringing. Life was simple and tasty and then little Natalia was brought to America…
Life took an unexpected turn at 13. Besides learning English, unable to find new friends, overcoming troubled home life, I found comfort in the only thing that was bringing me joy, food. I didn’t understand that my addiction will end up saving my life later on too. In my early 20s I decided to take control. I lost some weight, gained it back a few times while searching for the missing pieces. But above all, I’ve found self love and acceptance. I’ve become obsessed with making food, cooking and baking. Especially the last one, which lead my to teach myself French pastry and opening up a home bakery. Fast forward few years and I was given an opportunity ( thank you E.!) to work as a pastry cook in fine dining downtown Chicago. You can check out our macaroons that have been featured by USA Today
My mission
I would like to share years of mistakes, lots and lots of successes, burned pots, phenomenal recipes and over proofed dough. My goal is to share only true and tasted recipes, tips and tricks for seasonal food and preserving. Now, I’m on a journey of healing thru healthy and balanced eating. I work and live in Indiana with my hubby Scott and 3 step kids that are the center of our universe. We make almost all our meals from scratch, preserve, ferment and sometimes even some cheese too as we dream about our own little homestead. If we are not in the kitchen, you can find us somewhere in nature, hiking and foraging. This blog is an oath to my roots and upbringing I’m no longer running away from
