I have been baking for twenty-two years, having started my training at the age of fourteen. I studied baking, patisserie, and the art of confectionery and ice cream making at Rouen Bakery College in Normandie, which is the region I am from in France. I knew that I wanted to be a baker from a very young age and my ultimate dream was to run my own bakery.

Bread is a basic staple food but it is wonderful to see the end product using just a few simple ingredients. Not only that, but you can be adventurous and add extra ingredients to create hundreds of different types of bread. I specialise in French breads and cakes. However, having worked in Jersey since 1994, I have become familiar with the more traditional English style of baking.