I’m a home baker with a strong passion for pastry and laminated doughs, developed through self-teaching, experimentation, and hands-on practice, alongside some professional kitchen experience. My learning has come from continuous iteration—testing, refining, and adapting other people’s methods to understand what works best in practice.
I specialise in viennoiserie such as croissants and Danish pastries, with a focus on making complex techniques approachable and understandable for home bakers. My teaching style is practical and experience-led, breaking down processes into clear, achievable steps based on real-world testing.
My aim is to help others build confidence in pastry baking by sharing what I’ve learned through experimentation, repetition, and refinement.
