My ancestors are farmers from a tiny island across the world, and thus being nourished by the soil, runs in my blood.


I started my training at Brightwater culinary school, and advanced my passion in pastry with courses in Bali, Paris and London. Though my best lessons came from home chefs and hours spent in self-taught kitchen experiments.

What started as a dream in baking, soon evolved into a path of healing. The patience, the delicacy....the dough was my catharsis and each pie + pastry a lesson on forgiveness, and starting over.


In an ode to slow living, I am inspired by the French way of pastry. Pure butter, hand mixed, with no lard, no preservatives, no shortening, no fillers. The process is slow and intentional, inviting us to nourish within. Thus, each pie, in its own small way, leaves the world a better place.


With so much gratitude,
Natasha