My love of cooking goes back over a decade ago when I was first introduced to cooking as a high school subject. I remember being so engrossed in the class and was excited to be given the freedom to create and use my hands. ​From there I took everything I learnt from school and began creating in Mum's kitchen.

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What started out as cooking savoury meals slowly turned into a love of sweets and desserts. It was then that I finally had decided on the biggest question every teen gets asked. What did I want to do when I got older? I had decided, I was going to be a pastry chef!​​

 

Once I finished high school it was an easy pathway into culinary school. Whilst studying and working in different establishments varying from fine dining, to patisseries and bakeries, it was clear my food journey was taking me towards the creative and specialised areas of hospitality. ​

 

After working in the industry for several years, I decided I wanted to further enhance my skills and expand my knowledge. What a better way to do that than by relocating temporarily to Las Vegas to study under world famous pastry chef and chocolatier Amaury Guichon. It was there that I studied chocolate sculpting and all aspects of patisserie. 

 

​Arriving back in Australia I had some time to play around in Mum's kitchen again and I slowly started moving away from desserts and towards bread. It became a hobby and most weekends I could be found folding dough and perfecting my sourdough recipe. ​

 

The transition from studying overseas to coming back to work full time in events and catering gave me huge motivation to try and bring my hobby to life. I began making a couple of loaves a week for family. It was then that I decided I wanted to include everyone and make my creations accessible to others. ​I love the science behind baking and what a perfect way to share that passion with you. I am so excited to welcome you to my own Bread Lab, where I'll experiment with baked goods and trial my ideas, all with you alongside me.