From childhood, I’ve always gravitated towards sweets. Because of an autoimmune disease that restricted outdoor activity, I happily remained in the comforts of the kitchen. Scouring cookbooks and grocery shopping for premium ingredients became a serious love. From there, a passion for baking blossomed and hasn’t stopped.

After graduating from The University of St Andrews in Scotland, I completed my Diplôme de Pâtisserie at Le Cordon Bleu. I honed my skills abroad at Ottolenghi, Frenchette, and From Lucie in New York. The cakes available here are a reflection of a love for modern flavors and French technique. Realizing my passion was big, beautiful celebration cakes, I am so excited to offer my own creations.

All ingredients used in my cakes are completely natural, with a priority on relying on seasonal and local ingredients. My menu classic remain staples, while the speciality flavors change seasonally. I have a deep passion for creating allergy-friendly cakes for those who require it as well.