Great cake. And luscious.creamy.icings.

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I was born in the suburbs of Sydney in the 70's. My parents believed that food should always be made from scratch, and they instilled this virtue within my brother and me.  I remember coming home from school - wafts of freshly baked cookies, sweet breads and cakes reaching our noses before we got to the kitchen. Dinner was the same. Pizza bases made from scratch, fresh spinach pasta so we would at least eat some of our veggies. My parents were instrumental in instilling in us that if you're going to make something, make it from scratch and add a dash of love and emotion.

As an adult, I travelled to the US regularly to visit family, and I see-sawed between corporate jobs and my true passion. In 1999, on a visit to see my great aunt and uncle in Connecticut we went to a Belgian Patisserie that changed my whole perspective on how dessert could intersect with art and creativity. I knew that I needed to find a way to turn my deep-seated passion into a rewarding career. Not having any professional experience, I begged a local bakery to teach me everything they could. From there, I worked as a pastry chef at a five-star hotel-restaurant, where I first experienced the exhilaration of creating dessert works of art. Finally feeling confident, I founded my first company that supplied cakes to cafes in the Dallas area.

Over the years I'd attended numerous cake decorating classes, dessert-making workshops and even studied patisserie at the prestigious Le Cordon Bleu. When my husband and I moved to Sydney in 2006, I went back into the corporate world only to feel unsatisfied with a never-ending urge to scratch my baking itch.

In 2013, I made a decision to return to my passion. To carry out a dream of having my own place where everything is made from scratch and the smells of warm freshly baked cakes bring the community a little happiness and contentment.