I work with bakeries, cafés, food brands, and individuals to build menus and product ranges that feel considered, confident, and genuinely aligned with who they are.

I’ve spent years in professional kitchens, and previously co-founded Layers Bakery, where I led pastry development from the ground up. I set the direction for the pastry range, developed and tested recipes for daily production and wholesale, and led the team to deliver them consistently in a commercial kitchen environment. That experience shapes how I work now. Everything I take on is grounded in real kitchens, real constraints, and food that has to hold up once it’s in use.

Most projects begin with a sense that something isn’t quite there yet. An idea that needs structure. A menu that feels unfocused. A range that works technically, but doesn’t quite feel like itself. My role is to help bring clarity to that. To shape ideas into something coherent, practical, and ready to be put into the world.

How hands-on I am depends on the project. Sometimes I’m closely involved in testing and refinement, working through details alongside the team. Other times I lead the thinking and development, then hand things over clearly and confidently. What stays consistent is the process. Thoughtful flavour pairing, realistic production decisions, and careful refinement until the work feels right. Not rushed. Not overworked. Just properly resolved.

The aim is always the same. To create food that feels like you, and to leave you confident putting it into the world.

How I can help you

I work flexibly depending on what’s needed, but support often includes:

• Menu and product range development

• Recipe creation, testing, and refinement

• Pastry and baked goods consultancy

• Production and scaling support

• Range restructuring and simplification

• Process, workflow, and systems development

• Training and knowledge handover for teams

Work can be project-based or ongoing, and suited to both early-stage ideas and established kitchens or brands.