About
This started with flour on my hands at 17... and somehow turned into a 35-year career.
Hi, i'm Sasha
I've been baking professionally for over 35 years, starting at 17 with a love of patisserie and absolutely no idea where it would take me.
Since then, I've worked in cafés, restaurants, bakeries, and kitchens across the cotswolds... making everything from simple scones to cakes for people you've definitely heard of.
These days, I run a very busy café, selling over 19,000+ cakes a year, and along side that, I teach home bakers how to create cakes that actually work in real kitchens ( not just perfect ones on instagram).
Because after all these years, I can tell you this:
It's not about complicated recipes.
It's about understanding that you're doing, and doing simple things really well.
Where it all Began
Where it all started ( and why I never left)
It didn't begin with a grand plan.
It began with needing a job... and wanting to create something.
I'd always loved art, but I didn't know where that would take me, until I landed my first kitchen job at a small restaurant near my home.
It wasn't glamorous.
I spent hours chopping vegetables, making canapés, and descaling fish (I still remember my then boyfriend picking fish scales out of my hair after a split shift... not my finest moment).
But it gave me something I didn't even realise I was looking for, discipline, precision, and a way to turn creativity into something real.
Then one day, I moved into the pastry section.
Petit fours. Delicate desserts. The kind of work that requires patience and precision.
And that was that.
I fell in love with patisserie, the way simple ingredients could be transformed into something intricate, technical... and beautiful.
From that moment I was hooked.
These days, my world looks a little different.
It's early mornings, ovens already on, and a café that can go from quiet to full on in about 30 seconds flat.
One minute you think you've got time...
The next, there's a queue out of the door, coffee's stacking up, and I'm half way through a batch of cakes trying to remember if I added the baking powder.
That's real baking.
Not styled. Not perfect. Not slowed down for instagram.
And that's exactly why I teach the way I do.
Some fun facts about me...
My dog Tiffin is named after my favourite sweet treats
When I am not baking, I love unwinding drinking decaf Mochas and listening to my fav playlists
One of my proudest achievements? Baking cakes for royalty and a few famous faces along the way !
I am known as The Meringue Queen for my perfect cloud like meringues, though I've swapped my crown for my leopard print hat recently !
I make a Legendary Bread and Butter Pudding, that's been a customer favourite for over 30 years
Come and bake with me.
"If you've ever felt like your baking should be better... or you just want to understand what's actually going on when you're in the kitchen-
That's exactly what I teach inside
the Whistle Stop Baking Club.
It's where I share the recipes I actually bake, the small details that make the difference, and the kind of knowledge you only really get from doing this for years.
No fluff. No over complication.
Just simple things, done well.
This is where it all comes together.
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