My love for baking started when I was nine, after my mum signed me up for a summer baking camp. Just a few years later, I got the chance to compete in the CBBC Junior Bake Off at twelve — and that’s really what kicked off everything for me.

Not long after, I fell head over heels for French pâtisserie. There's something about the precision, the detail, and the elegance that keeps me hooked. While studying at university, I worked at Sexy Fish with Chef Sanchit Datta, who taught me so much about balancing flavours, paying attention to detail, and keeping up with the pace of a busy kitchen.

To build on that, I trained at L’École Ritz Escoffier in Paris, where I was lucky to learn from Chefs Olivier Laine and Martin Millouet. They gave me a solid grounding in classic French pastry and helped sharpen my technique.

Now, everything I make is shaped by those early experiences — with a good dose of my own creativity thrown in. I bake because I love it, and I try to share that love in every bite.