I learned to bake at home in the Pacific Northwest, taught by spending time in the kitchen with my mom and taking inspiration from my two brothers, both intuitive and creative chefs. I grew to see cooking and baking as a form of connection and communication—not just between each other, but with the environment around us as well. 

My path to professional baking started from making birthday cakes for my loved ones and struggling to find desserts that actually suited my palette and aesthetic vision. This inspired me to start developing my own recipes and learning from chefs and cuisines that inspired me. I gravitate towards Southeast Asian, Middle Eastern, Japanese, Greek, and Mexican cuisines, weaving these influences into pastries that favor spice without compromising the delight of sweet. 



My other creative practices—dance and poetry—directly inform my approach to baking. What drives the creation of my sweets and food is the love for connection through the intimate act of making something with my hands to nourish others. I'm drawn to the unexpected happening through visual elements, creating surprise and whimsy through sculptural and innovative food design and plating.

My Virgo-oriented tenderness shows up in how much I pour into the recipe development, planning, shopping, and preperation as part of the outcome of my food work. My organic motivations to create treats and commitment to learning and developing my techniques has supported my flow into working as a private pastry chef and baker, creating food installations for events, and crafting sweets for weddings, birthdays, and celebrations of all kinds. 

I also work as a birth doula with a specific interest in nutrition for prenatal and postpartum families—bringing the same care for nourishment to new families as I do to my desserts!