A tiny bakery, 30 m², where we baked sourdough bread and buns every single day. It was a beautiful time and a hard one: my first business, my first team, my first huge responsibility — and my first mistakes.

Our customers were incredible people: musicians, writers, athletes, entrepreneurs, teachers and many, many others. Thanks to them I believed in myself and in what we baked, learned Serbian, and picked up the way people here look at life. I stopped chasing success and started simply living. One of the best lessons I've had.

1. athe team In a few years I built a team of five wonderful people, and every one of them stayed for more than a year. I trained each of them myself and put a lot into a place where work is a pleasure and the result belongs to everyone.
2. bwhy I stepped out Health problems started to limit me and the work. At some point my life turned into surviving between daily pain and keeping the bakery going. So I chose to keep the jobs, keep the bakery and its legacy, and step out — to look after my health and give my time to what I love without sacrificing myself. That's why I'm here.
3. cthe honest part If you love baking bread, in your own bakery it will be the last thing you have time for.

I love the bakery I built and the team I found. I hope everything goes well for them after me.

no magic, just scales

Structure + science + craft = a system that gives a predictably tasty result. That's the whole blog in one line. Every recipe here has grams, a temperature and a reason.