Bakery and chemistry have a lot in common. After all, they’re all about using the right mix of ingredients to create something extraordinary. No one knows this better than aspiring chemist Katarina Cermelj, who blended her two passions into one when she started her food blog The Loopy Whisk.
Before becoming a successful food blogger and recipe developer with almost 500,000 Instagram followers under her belt, Cermelj was actually a chemistry graduate. She discovered her love for this subject while taking part in the International Chemistry Olympiad in high school, and went on to study chemistry at the University of Oxford.
Shortly before starting her food blog, she was doing her Ph.D. in Inorganic Chemistry at the University of Oxford—but this wasn’t the only huge life challenge she was dealing with back in the day.
Cermelj had to embrace a gluten-free and dairy-free diet, due to a number of health issues she was dealing with. Her scientific background helped her develop allergy-friendly recipes, which are now the staple of her food blog The Loopy Whisk.
“I encountered the question that all people with dietary requirements have to ask themselves at one time or another: what do I eat now?! That was the beginning of my allergy-friendly baking experiments,” explains Cermelj on her blog.
