A baker focused on naturally leavened bread, laminated pastries, celebration cakes, and small-batch creations that feel as good as they taste.
I build flavor patiently: a living starter, carefully developed dough, precise fermentation, and a bake that lets the ingredients speak. My work sits between old-world technique and playful contemporary pastry.
A visual menu of the work I love most, tactile, seasonal, precise, and always designed around the pleasure of sharing.
Every project gets a simple, sensory workflow that protects the craft while keeping collaboration easy.
Understand the occasion, audience, flavors, constraints, and the feeling the bake should create.
Test dough, fillings, textures, fermentation, and presentation until the concept earns its place.
Scale carefully, work cleanly, and bake with close attention to temperature, timing, and finish.
Package and present each creation so the first look and first bite feel equally intentional.
Seasonal pastry program, sourdough production, recipe development, and small-team kitchen mentoring.
Built a rotating dessert menu and introduced laminated breakfast pastries with a local-produce focus.
Learned production discipline, fermentation, chocolate fundamentals, and the rhythm of a high-volume bakehouse.
“She turns a simple ingredient list into something that feels like an occasion. The pastry work is thoughtful without ever feeling precious.”
“The saffron pear tart became the first thing guests asked about after our dinner. Beautiful, balanced, and completely memorable.”
For collaborations, private events, seasonal menus, or bakery projects, send a note. I’ll get back with next steps.