ABOUT
From Passion to Profession
Me and
my baking journey
E5 Bakehouse
My baking journey began at E5 Bakehouse, one of London’s most renowned artisan bakeries. This bakery is celebrated for its focus on organic, sustainably sourced ingredients and its expertise in sourdough bread. At E5 Bakehouse, I gained foundational knowledge of sourdough baking, learning the art of creating bread from scratch using natural fermentation techniques. This hands-on experience allowed me to understand the importance of quality ingredients and the role of fermentation in crafting bread with depth, texture, and flavor.
The School of Artisan Food
I continued my journey at The School of Artisan Food in Nottinghamshire, Northern England, an internationally renowned institution offering comprehensive training for professional bakers, chefs, and food artisans. Here, I completed a course focusing on advanced breadmaking techniques, including sourdough fermentation, shaping methods, and the science behind baking. Guided by expert instructors, I honed my skills and developed a professional approach to artisan breadmaking.
I love to travel and draw inspiration from the world’s best bakeries
Kyiv, Copenhagen, London, Rome, Barcelona, Paris, Lisbon… Every city I visit offers unique bread traditions that enrich my creativity
My work
"For me, baking is not just about bread. It’s about home, warmth, and a connection to traditions passed down through generations. It’s my way of expressing myself, finding aesthetic joy, and achieving creative and financial fulfilment. I believe in making things delicious and beautiful."
❤️
Have any questions?
Feel free to get in touch with me
Inna
Katalova
My name is Inna, and I’m from Kharkiv, Ukraine, and a mother of three wonderful children. Before the war, I ran my own business, but since 2022, when my family was forced to relocate to the UK, my life took a new direction.
It was here that I discovered a newfound passion for bread baking — a pursuit that became not only a creative outlet but also a source of inspiration and self-expression.
My training began at the London bakery E5 Bakehouse. Then I continued to improve my skills at the School of Artisan Food. In parallel, I bought and took several online courses, took consultations, bought and made recipes from Ukrainian and foreign bakers. These 2 years were a real transformation: now baking sourdough bread is an integral part of my life. For over 2.5 years, I have been working with dough almost every day, studying various techniques and recipes to create a really high-quality and tasty product.