Natalya Syanova
Known as Natasha | Baker, recipe developer, baking educator, and cookbook author
Location: Chicago area, Illinois
Natalya Syanova is the founder of Natasha’s Baking and the author of Sourdough Baking with Kids. She develops bread and pastry recipes and teaches bakers how to work with sourdough, laminated doughs, enriched breads, and gluten-free sourdough through detailed recipes and visual instruction.
My baking background
I’m Natasha, the baker and recipe developer behind the recipes you’ll find here.
I grew up in Ukraine and moved to the Chicago area in 2010. Before baking became my career, I studied geography to become a teacher and worked as a travel agent. That teaching instinct eventually found a different home: helping people understand dough.
My professional baking experience began in Mariano’s bakery department, where I learned to mix dough, work with a professional proofer, and bake in large ovens. Alongside that work, I began exploring sourdough at home. I became fascinated by fermentation—the way small changes in time, temperature, and technique could transform a loaf.
I founded Natasha’s Baking in 2018 and began offering online baking courses in 2019. My work now brings together recipe development, baking education, and close-up videos that show the techniques behind breads and pastries.
Areas of expertise
● Sourdough bread: starter maintenance, dough development, fermentation, shaping, scoring, and baking.
● Enriched doughs: brioche, sweet rolls, panettone, and pandoro.
● Laminated pastries: croissant dough, butter incorporation, folding, and proofing.
● Yeasted breads and pizza: dough handling and practical methods for home kitchens.
● Gluten-free sourdough: starter development and bread-making techniques.
● Baking education: translating hands-on techniques into clear recipes and visual demonstrations.
Experience and teaching
My approach combines experience in a working bakery with years of independent recipe development, home baking, and teaching. I teach online courses in sourdough, panettone, croissants, and gluten-free sourdough, helping bakers work through both foundational techniques and more demanding projects.
In August 2024, I taught a live Italian pandoro demonstration at the Chocolate Academy in Chicago, sharing techniques for this delicate enriched bread.
I care about helping you understand the process as well as complete the recipe. Learning to recognize dough strength, fermentation, and readiness gives you skills that apply far beyond a single loaf.
Book
Sourdough Baking with Kids (2021)
My first book brings my love of sourdough together with baking as a family. It invites readers to explore bread-making through shared, hands-on experience.
As a mother of two, I value the time spent making something together—and the confidence that comes from seeing simple ingredients become something you can share.
The family behind the scene
My family is my biggest source of support, and so much of Natasha’s Baking happens with their encouragement behind the scenes.
My husband, Val, is always there, even though you rarely see him. He’s my biggest cheerleader and supporter, my inspiration, creative director, and manager. He helps bring my ideas to life and believes in me through every new project and challenge. His work may happen behind the camera, but he is such a big part of everything I share here.My kids are the taste testers for everything that comes out of my kitchen. They cheer me on, lift my spirits, and make the work even more meaningful. Sharing what I bake with them is one of my favorite parts of the process.
I’m grateful for the love and encouragement of my whole family. This work has my name on it, but their support is part of every step.
Explore my recipes and courses
Start with these collections and lessons:
● Sourdough for Beginners Course
Connect with me
Follow @natashas_baking on Instagram for baking videos, dough techniques, and new projects from my kitchen.
For press, teaching opportunities, and collaborations, email info@natashasbaking.com.
Want to learn more about the website and its mission? Read about Natasha’s Baking.