Inside Karma Poolish’s Bakery: A Passion for Sourdough and Local Connection
At Foodring, every artisan has a story, and Karma Poolish’s is as rich and fulfilling as her sourdough bread. With a passion inherited from her childhood and a commitment to reconnecting people with authentic products, Vera has distinguished herself by offering homemade creations filled with love and expertise.
From Family Kitchen to Sourdough Bread: An Inspiring Journey
It all began in her family’s kitchen, where her mother regularly baked bread with yeast. Inspired by those moments of tradition and sharing, Vera decided to immerse herself in the world of baking by completing a nine-month vocational training program.
“I never imagined how important bread would become in my life. That basic training gave me the courage to specialize in sourdough, which is now at the heart of my production.”
This specialization isn’t just about taste—it’s a genuine philosophy.
“I’m completely sold on sourdough! It makes bread more digestible, reduces gluten, and improves nutrient absorption thanks to lactic fermentation.”
The Challenges of a Home-Based Microbakery
Operating a home-based "cottage bakery" comes with its own set of challenges.
“People aren’t always familiar with this model. Getting locals on board can be tough, but it’s also a great opportunity to show the benefits of bread made with care and respect for tradition.”
Despite these obstacles, Karma Poolish has built a loyal customer base that has supported her for more than three years.
A Unique Craft and Philosophy Rooted in Quality
Karma Poolish’s sourdough bread and brioche are customer favorites—and for good reason.
“Every dough is cared for and folded to give it strength. Fermentation is a form of meditation, a respectful process with no chemical additives. It’s what we call respectus panis, or ‘respect for bread.’”
For her, ingredient quality is non-negotiable:
“Better ingredients make better bread. Using local, traceable, and ethical products ensures not only great taste but also a positive impact on the community.”
A Local Impact and a Source of Inspiration
In addition to her baked goods, Vera shares her expertise by teaching others how to make sourdough bread, encouraging a return to traditional practices.
“I’m happy to pass on this knowledge to our community. This movement toward self-sufficiency and respect for tradition is close to my heart.”
Advice for Aspiring Bakers
For those considering joining Foodring, she offers this advice:
“Stay open-minded and listen to your customers. Adapt to their needs, and don’t be afraid to experiment.”
Her journey has allowed her to build strong connections with her community while cultivating patience and attentiveness.
A Message for the Readers
Vera has a simple yet powerful invitation for you:
“Keep supporting local businesses that work with local, traceable, and ethical ingredients, pouring love into every product they make. Buying local means contributing to a circular, supportive economy that helps our region thrive.”
To discover her delicious sourdough bread and brioche, visit her Foodring profile. You won’t be disappointed!
