About Nawara

I spent years managing software engineers, mostly translating chaos into deadlines and hoping nobody broke production.

These days I manage something even less predictable: a jar of wild yeast. Both jobs come with drama, but only one rewards good behavior with warm bread.

Somewhere in between, I opened a restaurant (because apparently one chaotic kitchen wasn't enough) and founded a small-batch almond butter company, sugar-free, flavor-packed, and built as the better for you alternative to Nutella. Recipe development has always been my favorite kind of trouble.

Now I teach sourdough workshops on the Carmel Peninsula, where the only deadline is whenever the dough decides it's ready.