Sharing My Passion for Baking and Teaching

One of my favourite parts of my career has always been teaching. Whether guiding a trainee in a busy kitchen or leading a hands-on class, I love showing simple techniques that spark creativity and build confidence.

It’s so easy to lose heart in baking when one recipe keeps tripping you up. Scones, choux, pastry — sometimes all it takes is someone beside you saying, “Try it this way instead.”

Why Choux Pastry is Worth the Struggle

Choux has always been a great love of mine — though it hasn’t always loved me back. Deflated puffs, burnt shells, collapsed éclairs… I’ve had them all. It’s tricky, yes — but that’s why it’s so rewarding to teach.

At the cookery school where I once taught patisserie, my colleague Carla and I created a full-day choux course. We finished with craquelin-topped buns — golden, crisp, filled with lightened vanilla crème pâtissière, and dipped into Swiss meringue before being toasted with a blowtorch. Simple steps, but real showstoppers.

That’s the beauty of patisserie: when it’s right, it’s not only stunning to look at, but a joy to eat.

The Salty Choux Disaster

Of course, things don’t always go to plan. I’ll never forget an apprentice who accidentally used salt instead of sugar. The buns looked perfect — until we tasted them. A professional kitchen doesn’t forgive mistakes like that, but it was a reminder that slip-ups happen, even with clear instructions.

And honestly? Mistakes often lead to the best lessons. Creativity under pressure is what baking is really about.

Embracing Imperfection

That’s what I love about teaching — not just the baking, but the connection. Watching someone go from nervous to proud with a single batch is priceless. The bakes are beautiful, but it’s the spark in people’s eyes that makes it worthwhile.

Looking Ahead

I’m currently developing a series of courses for beginners and intermediate bakers, both online and face-to-face. If you’ve ever wanted to master the basics, push your pastry skills further, or simply fall back in love with baking, these courses are designed with you in mind.

If you’d like to be the first to know when they launch — and get a little extra inspiration straight to your inbox — make sure you’re signed up. Click the link HERE

I’d love to bake alongside you on this journey.