Bread has always been more than just food to me— its tradition, connection, and craft. When I moved to the U.S., I found myself longing for the kind of bread I grew up with—naturally leavened, slow-fermented, full of depth and character. The kind of bread that takes time, patience and love.
For the past five years, I’ve dedicated myself to this craft, researching and learning from some of the best bread makers in the U.S. and France—studying their techniques, understanding fermentation, and respecting the centuries-old traditions that make truly great bread. My passion for real, naturally leavened bread has led me here, to Camelia Bakery, where I can finally share that knowledge with you.
The journey to this moment started here in Seattle, a place with its own deep sourdough history. During the Gold Rush of the 1800s, prospectors carried sourdough starters with them as a source of reliable, nourishing food—so much so that “sourdough” became a nickname for experienced miners. That same commitment to real, wild-fermented bread still lives on today, and I’m proud to continue that tradition.
Last summer in Berlin, I came across a sign that read: “Thoughts become things.” That moment stuck with me. What was once just an idea—this dream of bringing honest, well-crafted bread to my community—has become something real.
At Camelia Bakery, every loaf is handcrafted in small batches, fermented for over 8 hours, and baked with care. No shortcuts, no additives—just flour, water, salt, and time. Bread, the way it should be.
“Respect all the traditions, but never stop perfecting the craft.”
— Aleksandra Szwabo, Founder & Baker
Crackling crust. Deep caramelization: A loaf worth waiting for: After hours of fermentation and careful baking, our sourdough loaves emerge golden, blistered, and alive with flavor. This is bread with soul—meant to be torn, shared, and savored.