I grew up in England, where the buns are fat and fluffy and the cream is dolloped on until it wobbles, where we aren't very good at "sorry" or "I love you," but we know just when to hand you a thick wedge of sponge with tea.

I learned early on that cake has MEANING. Now, as a pastry chef in NY, I create hyper-personalized cakes that use every detail of flavour, shape, dimension, technique, colour, and more to help clients say something unique and important about the people they love.