Hi, I’m Tetiana — baker, traveler, and believer in the beauty of simple, well-made food.

I was born in Ukraine, where food and hospitality are a way of life. I later spent 12 years living in Germany, where I deepened my appreciation for quality ingredients, seasonal eating, and the art of slow, thoughtful baking. For the past six years, I’ve called the U.S. home — bringing with me a love for tradition, flavor, and craftsmanship.

Though my professional background is in the corporate world, baking became the creative work I kept returning to. What began as curiosity gradually became something I wanted to understand more deeply — not simply how to follow a recipe, but why techniques work, how traditions developed, and what happens when time and exceptional ingredients are allowed to do their work.

That curiosity eventually led me back to Europe to study.

My first professional masterclass took me to INBP Rouen. Since then, I’ve continued seeking out opportunities to learn from craftspeople whose workI deeply respect — from studying panettone with the Morandins at IFH Paris to French charcuterie with Arnold Nicola in École Ducasse.

And I am still learning. Baking may have been the beginning, but my interests increasingly extend across Europe culinary traditions — bread and pastry, preserves, charcuterie, seasonal cooking, and the techniques that have been refined over generations.

I am drawn to food that respects its ingredients and its origins: naturally leavened doughs, seasonal produce, thoughtfully sourced ingredients, and processes that aren’t rushed simply for connivance.

I believe some of the most beautiful food is also the simplest — when good ingredients, knowledge, and time are allowed to speak for themselves.

Brioche & Co. has began as a small cottage bakery in my kitchen and it remains an important part of what I do. But it is becoming something larger: a place for me to make, study, document, and share the European culinary traditions that continue to fascinate me.

Some of that journey happens here in my kitchen. Some of it takes me back to Europe. I am sharing both as I continue to learn.