Yelena Korablin

Tradition Bread Bakery is a Lancaster County based, micro-cottage bakery, run by a single person, Yelena Korablin. For many years, I searched for a good way to make bread in my home kitchen. I purchased multiple bread machines, tried different recipes until finally I discovered the sourdough technique. I cultivated my own sourdough starter and began sculpting my own loaves of amazing bread. From mixing to shaping, everything is done by hand, just as it was thousands of years ago. I mix the dough in small batches and let it slowly ferment using the sourdough starter. The entire process takes about 26 hours, but is worth all the work and time. I am excited to share this natural, healthy, and beautiful bread with you.

Growing, harvesting, milling, and baking bread is one of the oldest traditions in the world. It is unknown exactly when and where bread was first made, but it is one of the main foods in almost every culture.

Today it is made in different shapes, using different techniques and grains, but, even today, the main ingredients are flour, water, and salt. It is amazing how many different tastes, textures, and flavors can be achieved just with a few small adjustments.

Every culture has their own tradition in producing and eating bread. I also follow a tradition coming from my grandmother. Since she was a teenager, she worked on her brother's mill and knew everything there was to know about the different grains and flours. My father told me she baked the best bread in the entire village.

Tradition Bread Bakery has received certification and inspection as a cottage food operator from the Pennsylvania Department of Agriculture.