In 2007, I moved from London to the Bay Area, California and spent my Saturdays in the kitchen of The French Bakery, Lafayette surrounded by beautiful patisserie items. I knew this was my passion, and enrolled in the Professional Pastry course at Tante Marie’s Cooking School, San Francisco. I went on to apprentice at Chez Panisse, Berkeley before returning to The French Bakery as a Pastry Chef.
A few years later, I am the proud mother to two children, and the owner of Bauble Bakery. I bake delicious cakes and hand decorate biscuits for special occasions. There is nothing I enjoy more than creating a beautiful and memorable cake to brighten someone’s day.
Why Bauble? A Bauble is a small, showy trinket or ornament. Which is something I hope my cakes will resemble: beautiful edible decorations. Baubles are also part of Christmas celebrations, my favourite time of year, and during the Christmas season, my Gingerbread Biscuits can be found to hang upon your Christmas tree.