About Me

About Me

I’ve been baking for as long as I can remember. As a kid, I was constantly testing recipes from cooking books, making plenty of mistakes along the way. Cakes, biscuits, birthday cakes for family members. Baking was my thing.

I grew up in Morocco, surrounded by a cuisine that is incredibly diverse and full of flavor. Food was always present, especially during family gatherings and celebrations. What always fascinated me was how the same dish could taste completely different depending on who made it. Every household had its own way, its own touch.

Cooking came later. When I was still living with my parents, I mostly enjoyed my mom’s and my grandma’s food. It wasn’t until I moved out at nineteen that cooking and baking became part of my everyday life.

Cooking, baking and doing things from scratch

Once I was on my own, I became my own personal chef. Even while living in a university dorm with very limited equipment, I cooked and baked regularly. I made bread, fried donuts and experimented with whatever I had access to. Looking back, it still surprises me that I was baking bread in a dorm room, but it felt completely natural to me.

I’ve never been someone who enjoys eating out all the time. Unless I’m traveling or don’t have access to a kitchen, cooking at home has always felt more right. Over time, making things from scratch became less of a project and more of a habit. It evolved slowly, alongside work, routine and everyday life.

Today, cooking feels like a way of taking care of myself. Making bone broth, cooking comforting meals and knowing exactly what goes into my food feels grounding. Baking is something I love deeply, even if it’s not something I do every single day.

Sourdough

My sourdough journey really began in 2021. I had known about sourdough before, but that’s when I decided to start my own starter. What began as curiosity quickly turned into a passion that never really went away.

I stopped buying bread altogether and started experimenting. Cinnamon rolls, pancakes, pizza, cakes, everything became an opportunity to try sourdough. I loved discovering how versatile it could be and how fermentation could transform simple ingredients into something special.

Using sourdough discard creatively became part of that process too. One of my favorite recipes is my sourdough discard breakfast pizza, something I made almost every weekend for months and still make to this day.

Beyond sourdough, I also enjoy fermentation more broadly. Sauerkraut is a staple in my kitchen, always present in my fridge. These slow, simple processes have become part of my rhythm.

My approach to food

I don’t believe in strict rules, labels, or extremes when it comes to food. I’ve been through phases of restriction, avoiding certain ingredients because they were labeled as unhealthy. Looking back, that felt more limiting than nourishing.

My approach now is simple. Balance matters. Real ingredients matter. Enjoying your food matters. I don’t think eating well should feel stressful or boring and I don’t believe that dessert needs to be justified.

Everyone’s balance looks different. This space isn’t about telling you what to eat or how to eat. It’s about sharing food that feels good to make and good to enjoy.

What you’ll find here

On Your Kitchen Lab, you’ll find sourdough recipes, simple meals, fermentation basics, and comforting food meant for everyday life. I focus on clear instructions, approachable recipes and ideas that feel inspiring without being overwhelming.

My hope is that when you try a recipe from this space, you feel calm, confident, and excited to cook/bake. No pressure, no perfection. Just food that fits into real life.