A status update on the latest batch

Every morning this week I am cycling through the forest and along the sea, enjoying the amazing autumn weather we have, crisp cold air, bright blue sky, and the already cold sun, listening to Fences music. I then sort and weigh the ingredients, add honey, and put jars...

read more

Building a food startup in your garage

I'm running Mellis Berry out of my parents' flat. I don't own a home and I'm always on a move so their place is the best and most stable place for me to work. Plus European Union allows to run a food business out of your house. This and the idea of making gourmet...

read more

Software engineering for food

It is raining outside, the night is approaching and I'm sitting by the window and writing code. I started Mellis Berry to escape the computer and spend more time in the real world, making things, talking to people, learning new skills. Yet here I am, behind the screen...

read more

About organic certification

Out of various places I've been to it is nowhere more apparent that "organic" produce will soon eclipse the non-organic food. People are happy to pay premium for the label, and farmers with producers are paying certification authorities for the privilege to put the...

read more

An engineer’s approach to cooking

Many enterpreneurs say that if they knew how hard it would be, they would never start it. I might still say that one day, but this day is not today. This post is all about my failures that I encountered while preparing berries and other ingredients for the Mellis...

read more

Three iterations of product development

Having worked in various software companies I am used to very fast development cycles. You build a small feature in two weeks, ship it to customers, collect feedback, iterate. This way you can move much faster and do not worry too much about breaking things. How can...

read more

The day you start something new

  I went from being a computer nerd to a person obsessed with cooking, food chemistry, and dessert making. It has been both very easy and really hard depending on how you look at it. Do not be afraid of trying something completely new. I keep constantly hearing...

read more

Slow food

Until recently I didn't know anything about the slow food movement apart from the fact that it is a nice Instagram hashtag. These days I am reading a lot about food, cooking, physics and chemistry of food, history, and everything else related to the topic. Having...

read more

Food experiments

What would you get if you mix brandy with honey and some binding compounds, then leave it to rest for about a week? You get amber! So what happened is the other day after reading Heston Blumenthal I got curious and started playing with food. You know, mixing weird...

read more

Producer’s license

How do you get a license for producing food? (Good news is finally I got mine!) In European Union it is possible to produce food for sale at home. You don't need a commercial kitchen for that. This is how I started with making Mellis Berry delights (and will continue...

read more