We met Roxana at a sourdough bread tasting she hosted at Băcănia Veche restaurant in Bucharest—and we were instantly captivated. Her presence is magnetic, her energy gentle and luminous, and her bread… unforgettable. Each loaf she bakes tells a story: of memory, of tradition, and of quiet revolution through slow food.

Through her project, Masa by RTP, Roxana brings people together around the table, honoring the roots of Romanian baking and elevating them with creativity and care.

In this interview, she shares the journey behind her bread, the love she kneads into every dough, and why sourdough is more than food, it’s a way of life.

1. Your Story in a Slice

What first drew you to bread — was it a taste, a texture, a memory? When did baking become more than just a hobby for you?

Sourdough bread has always attracted me. I spent all my summer holidays at my grandparents’ place, somewhere in Olt County, where my grandmother used to bake fresh bread for us three times a week in a “țest” (an archaic clay oven). She made the dough with sourdough (though it was a different type than what we use today). I remember sitting for hours near her, just watching her do the magic, with the dough 🥹.

After I moved to Bucharest for university, I was constantly searching for good bread, and I was very happy when, in recent years, I discovered artisan bakeries – especially those that use only sourdough in their breads (without any commercial yeast).

At the same time, our (me & my husband’s) European holidays started to include visits to bakeries, to taste products made by other artisan bakers. As you can imagine, we enjoyed many delicious pastries, and when it came to bread, I completely fell in love with the breads and flours from the UK. I took a sourdough bread course in London and studied their flour more closely. Right now, I use in my recipes a mix of flours from Romania, Italy, and the UK. They are difficult to source, but I haven’t found a replacement as good, and I’m not willing to compromise on the quality of my results.

I own a lot of modern cooking books, some of which are dedicated to sourdough bread. I read them like novels, because what matters to me isn’t just the recipe, but the message and the emotion each book conveys.

My life has always been marked by logic, precision, and mathematics. I’ve always tried to balance that with creative activities, because I’ve felt drawn to develop in that direction too. After 20 years of working in IT, in 2023, at the age of 40, I started making sourdough bread.
Sourdough bread is an artisanal product that requires a lot of creativity, intuition, patience, practice, and connection—with yourself and the world around you—and I deeply resonate with all of these aspects.

In 2020, I obtained a Chef diploma after completing a 4-month course (a diploma accredited by the Ministry of Education in Romania).

I taught myself how to make sourdough bread by studying books from well-known contemporary bakeries and passionate individuals from around the world. Later, I complemented that knowledge with hands-on courses in the UK at E5 Bakehouse and The Sourdough School.

The bread I bake is based on well-known methods, but contains, most likely, a one-of-a-kind flour blend ☺️.
In addition, I like to play with organic colours, dried flowers, dried fruits, and seeds, as I like to obtain the best combination of taste and visual appeal in my breads.

You can see my work on my Instagram page called “Masa”

 Masa, in Romania, means “table”. If you are curious about why I have chosen this name, well.. A table full of delicious food, with a fresh sourdough bread as a centerpiece, always brings happiness to any gathering.

2. The Magic of Maia

Sourdough (‘maia’) has such a beautiful, slow rhythm. What fascinates you about this process? What have you learned from working with it over time?

Every day, I uncover new lessons in the art of baking, and my journey with food—especially bread—is a constant discovery. 

Through my experiences, I’ve come to see that a truly delicious dish begins with high-quality ingredients and a cook who honors their natural rhythm. Over time, I’ve taught myself to taste the difference between food crafted with patience and care and that rushed or made with lesser ingredients. 🙂

What captivates me most about sourdough is its living spirit. Unlike commercial yeast, which races impatiently to the finish line, sourdough’s bacteria and yeasts are in no hurry 😂. They evolve slowly, demanding time to develop their magic. This unhurried pace speaks to my soul, inviting me to savor each moment as I watch the dough transform. For me, sourdough isn’t just an ingredient; it’s a patient partner in a creative ritual, teaching me to slow down and find joy in the gentle art of transformation.

3. The Feelings in the Flour

You’ve said your bread carries emotion. Can you describe how you feel while baking, and how those feelings shape the bread you create?

I think that the bread feels the baker, and the baker feels the bread. 🙂 

Sourdough bread offers so many opportunities for the baker to be creative! True creativity, I believe, blooms when we connect deeply with our souls, emotions, memories, and dreams to shape something unique. 

Crafting a remarkable loaf isn’t about following a recipe – it’s a living ritual guided by the wild bacteria, responding to ingredients, temperature, movement and air. The baker must be fully present, paying attention to the subtle signals the dough offers, ready to make decisions in the moment. A distracted baker risks missing the dough’s whispers, and the magic may slip away.

How do I infuse my bread with emotion and creativity?

  • I’m on an endless quest for the perfect flour blend, chasing the flavors that stir my heart.
  • I’m captivated by color, envisioning naturally hued loaves that delight the eyes as much as the taste.
  • I look for nutrient-rich ingredients in every bite.
  • Above all, I seek to be original, not imitating others but listening to my heart’s desires, letting my unique vision shape each loaf.

4. A Personal Ritual

Is there a part of the baking process — mixing, waiting, shaping, baking — that feels like a personal ritual to you?

My favourite step of the process is the final one – the actual baking. 

There’s something truly magical about it. The moment the dough slides into the oven, anticipation builds, and soon, the entire house is enveloped in the warm, comforting aroma of freshly baked sourdough. That scent, to me, is what transforms a house into a home—a feeling of coziness, care, and connection that wraps around you like a hug 🙂

I bake in artisan bread ovens. These ovens help me turn dough I’ve patiently nurtured for two days into something extraordinary—a golden, crusty loaf that’s not just food, but a small miracle born from creativity, patience, and love.

5. Sharing Through Workshops

What happens at your workshops? What do you hope people take with them — beyond a loaf and a recipe?

  • Sourdough bread tasting & introduction to sourdough baking – this is a 1-2 hours workshop, where we taste different types of bread and I introduce people to the magic world of sourdough bread baking.

Usually, I can provide this workshop on demand, with a few days notice. The number of participants can be 1-6. 

This tasting experience can be booked here.

  • Sourdough bread tasting & hands-on bread making – this is a 5-6 hour course where the participants actually knead the dough and create artisanal bread, besides baking and tasting different types of bread.

I organize this course usually 4 times per year, and, being more complex, it needs 1-2 months of preparation in advance. The minimum number of participants is 8. 

If you love bread, my sourdough workshops are perfect for nourishing your body with delicious, wholesome food and filling your soul with inspiration and creativity.

6. Bread That Speaks to You

Is there a specific loaf or flavor combination that feels especially close to your heart? What makes it meaningful?

My signature creation, a sourdough bread infused with dried cherries and delicate dried roses, is a recipe close to my heart. First baked in February 2025, the month of love, I named it “The Love Bread” ❤️. This hearty, perfectly balanced loaf pairs beautifully with creamy butter or savory dishes. If my bread could speak to the world, it would whisper soft, sweet, and harmonious words, mirroring its flavor.

7. A Taste of Romania, A Taste of Home

For travelers discovering Romania, what do you think your bread reveals about local traditions, ingredients, or the spirit of hospitality?

 

When I think of authentic food—bread crafted with tradition and local ingredients—my heart drifts to my grandparents, who lived long and healthy lives rooted in simplicity and care. At their table, a loaf of fresh sourdough bread always took center stage. To them, it was one of the most precious gifts they could offer, shared with those they held dear. 🥹

For me, bread is never just a side dish lingering on the edges of a meal. It is the centerpiece that brings people together with warmth and emotions.

8. Flour, Water, Time — and Love

What do you wish more people knew or understood about sourdough bread?

Crafting sourdough bread demands time, patience, and effort. To do it right, you must carve out space in your life, letting the rhythm of fermentation guide your days. 

But the true ingredient that transforms this labor into something effortless, almost magical, is love. Love for sourdough—the joy of nurturing dough, the anticipation of its rise, and the warmth of sharing it—makes time bend and schedules soften. 🙂

9. Looking Forward

If you could dream out loud, where do you imagine your passion for bread taking you next?

I dream of a warm, rustic bakery just outside Bucharest, where the aroma of freshly baked sourdough bread invites people into a space that feels like home. My vision is a blend of an artisanal bakery and soulful workshops, nestled in the tranquility of a rural setting. Each loaf is a step toward mindful eating, a gentle nudge away from the grip of processed foods, and a celebration of wholesome, intentional choices.

My bread will grace social gatherings, private events, and joyful tastings, spreading warmth and connection. 

The workshops will invite participants to craft their own healthy, artisanal sourdough. 

This rural retreat will offer a sensory embrace- a place where the scent of baking bread and the beauty of nature inspire a deeper connection to food and community.

Roxana doesn’t just bake bread. She crafts nourishment for the soul, with deep respect for nature, tradition, and the present moment.

We are proud to feature her story on Roots to Flavors, because at every table, in every culture, great bread brings people together. And hers does so with grace, beauty, and love.