Olga Graf

Time for another goodbye – I’m closing my account @olgaandthedough.

But don’t worry: bread, dough, and grains still have a big place in my life – just more quietly, on the homefront.

Back in 2023, I started hosting workshops and diving into grain education as a creative counterbalance to my brain-heavy office-centered job. I wanted to explore the craft, learn with my hands, and see if life as a baker or bakery manager could be for me.

From workshops at @ediblealchemy.co to setting up a tiny microbakery at @nourished.berlin, it all felt incredibly right. And yes – I found out I could imagine doing this full time.

Then, at the end of 2024, a job offer came along that felt almost too good to be true. After a lot of thought, I made the (bittersweet) choice to return baking to my home kitchen and keep it as a slower, nourishing practice.

@korn.labor will continue – just at a gentler rhythm – and I’m beyond happy that my microbakery setup has found a new home with @teigruher, a master baker with big dreams based in Hamburg. Give him a follow and watch where the dough rises next! 🥖✨

Thanks for being here!
Follow me on my main account @olga___graf for new adventures.