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Food has always been a huge part of my life, partly because, growing up, there was so much of it I couldn’t eat!

I was diagnosed with Coeliac disease when I was six, and with a Coeliac mum too, our kitchen was always completely gluten free. She taught me to cook and bake from an early age, and I quickly fell in love with experimenting, creating, and finding ways to make gluten free food every bit as good as the things I felt I was missing out on.

That love of food eventually led me to the National Bakery School, where I studied BSc Baking Science and Technology from 2019–2022. I’ve had a few different jobs since graduating and, after recently finding myself in my first role outside the food industry, I realised just how much I missed creating food for people.

Gluten free baking is especially close to my heart. Too often, those of us who can’t eat gluten are an afterthought, particularly when it comes to really good baked goods. And since my husband developed a gluten intolerance in 2022, ours is now a fully gluten-free home too.

I love making food that just happens to be gluten free, rather than food that feels like a compromise. I’m particularly passionate about getting creative with local and seasonal ingredients, using local dairy and eggs wherever possible and making the most of seasonal fruit throughout the year.

Funnily enough, at university I was always asked whether I wanted to open my own bakery, and my answer was always a very firm no! But this little business gives me the best of both worlds: the freedom to bake, experiment and keep creating, without the very early mornings and long hours of a traditional bakery or café.

Most importantly, it gives me the chance to make the kind of gluten-free food I’ve always wanted to see more of - thoughtful, exciting, made with great ingredients, and never an afterthought.