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About Me
The Baker
I've been baking since I was a teenager in India. While most people my age were doing other things, I was in the kitchen — fascinated by how simple ingredients could transform into something so nourishing, so comforting, so alive. It wasn't a hobby. It was always going to be this.
For years though, I followed a different path. I built a career in the corporate world, practical and purposeful — but the pull toward the oven never left. Eventually I made the decision that changed everything. I walked away from corporate life to do what I had always known I was meant to do.
No culinary school. No formal training. Just years of obsessive learning, experimenting, failing, and baking again. That's still how I work today.
The Craft
Every bake at The Spiced Oven starts in the same place — with ingredients I trust and time I don't rush.I use 100% organic flour in every single bake, and source organically wherever possible across my other ingredients. I believe long fermentation isn't just a technique — it's a philosophy. Slow-risen dough is easier to digest, more flavorful, and more honest than anything made quickly. It takes patience, and I think that patience shows in every loaf.I bake a rotating menu of classic artisan breads, enriched pastries, cinnamon rolls, muffins, cookies, and seasonal treats — the kind of bakes that feel familiar and made-with-care. And then there are the ones that are entirely my own.
The Spiced Touch
When I founded The Spiced Oven, I wanted to create something I hadn't seen before in Oregon - sourdough and artisan bakes rooted in the flavors of the Indian subcontinent, made by someone who grew up with those flavors as part of everyday life.
I weave bold, aromatic ingredients into my bakes - turmeric, saffron, cardamom, curry spices, jaggery, mango, masala chai, fennel, nigella seeds, and more. Not as gimmicks. Not as fusion for novelty's sake. These are deeply intentional, culturally rooted creations developed from my own heritage, memory, and years of original recipe development. Indian-American inspired, in the truest sense - my two worlds, baked into one.
My Curry Cheddar Sourdough, Golden Glow, Jaggery & Sesame Loaf, Mango Lassi Cinnamon Rolls, Masala Chai Rolls, and other Indian flavored bakes are recipes I originally created and offered as a representation of who I am and where I come from.
The Community
The Spiced Oven was never just about bread. It was about being part of people's tables.I started baking for my community because I believe food is one of the most meaningful ways to connect - a good loaf shared at breakfast, a cinnamon roll that makes someone's morning, a bake that reminds someone of home. That's what drives me every single time I'm in the kitchen. Because when more people bake with intention, everyone eats better. Whether you found me at a market, through a friend, or stumbled here somehow - I'm really glad you did.
— Nammi
