I share the love of baking with my mum. I remember days when every inch of our tiny kitchen and dining table were covered with trays of the most delicious pineapple cookies. It didn’t matter to mum that we never had enough work surface or space; she never turned down the opportunity to bake for fun or business. Together, we experimented and learnt the art of baking. I loved it but it was not until I moved to the UK with Charleston (now husband, chief taster and doting dad to our toddler Joshua) in 2007 that this passion led to a career change. We had planned to travel Europe and see where our individual careers (mine being in insurance) would lead us while living in London. Unexpectedly, I found myself more and more captivated by the food industry. In 2011, I started writing a food blog and like many food bloggers it was meant to be a journal of kitchen hits and misses.
Through blogging I met some amazing and inspiring pastry chefs; many of whom also made the leap from corporate work into the sweet world of baking. It was daunting at first, but eventually I took the plunge and enrolled to study pastry at Le Cordon Bleu, in Bloomsbury. I was hooked! After graduating with a diploma in pâtisserie I was very blessed to have had some great work experience opportunities, from café openings to joining the pastry teams of a 5-star hotel and later a Viennese café-konditorei. Whilst I learnt so much from these experiences and at times miss the buzz of a busy service, my dream was always to start a home-based baking business and work towards opening a café and pâtisserie someday. From this vision, Ginger & Cacao was born and the rest as they say, is history!