i lost 150 lbs and started a bakery. here's the macro lesson.
the weight came off the way it usually does. counting macros, walking 12,000 steps a day, sleep within 30 minutes of the same time. it took 18 months. it was boring and it worked.
what happened next is why I'm writing this
maintenance is the part nobody talks about. you've spent a year and a half learning to eat 30g of protein every meal and you don't want to stop. you also don't want every meal to be the same chicken breast.
so you walk into the snack aisle to find something that fits. and you discover the protein-snack market is mostly a lie. half the products use whey isolate that bakes rubbery. the rest hide sugar alcohols that wreck you. the macros on the box are technically true but the food itself is a punishment.
why I started baking
i met omar at the gym. we were both obsessive about food, both lifters, both reading the back of every label. i told him my problem and we agreed: nobody making protein snacks actually cared whether the food tasted like food. we started reformulating, together.
cookies, brownies, banana bread, muffins — built from the recipes up instead of from the protein powder down. casein instead of whey. greek yogurt instead of vegetable oil. real flour, real butter, real fruit. tandoco is the result.
the macro lesson in 60 words
if you're trying to lose weight: count macros, walk a lot, sleep well. that's the whole formula.
if you're trying to maintain: don't tolerate fake food. find products that hit your macros AND taste like the real thing. the second condition is non-negotiable for sustainability. it's why we built tandoco to begin with — and why the whole menu is built around that rule.