Growing up in a small coastal fishing village opposite Penang island, Malaysia’s multicultural culinary capital, my family first taught me to appreciate the importance of using only the freshest natural ingredients.  As children we would help my mother collect freshly laid eggs from our ducks and chickens, harvest mangoes and home grown produce and shell freshly caught prawns.  That passion for combining the finest freshest ingredients and locally sourced produce has stayed with me and drives everything I do today at Blossom Tree Cake Company.

I first discovered my passion for creative cookery whilst working as a chef in Singapore.  After relocating to London in 2001, fine dining desserts and french patisserie really captured my imagination.  In 2009 I took my pastry work to the next level, picking up the best in year award for the Advanced Diploma in Culinary Arts Patisserie and Confectionery NVQ/VRQ Level 3 at Westminster Kingsway College.

Working in some of London's most respected hotels and restaurants allowed me to further develop my skills in elegant patisserie and artistic cake design - at Albert Roux's The Brasserie at Sofitel St James, at Quo Vadis in Dean Street in Soho and at Inamo at Wardour Street and St James near Piccadilly.

Now based in beautiful Harrogate in North Yorkshire, my passion for using the freshest locally sourced natural ingredients and making everything that goes into our cakes, completely underpins everything that Blossom Tree Cake Company is about.  We organically grow as much of the fruit as we can that goes into our homemade jams, curds and fillings and I personally bake and decorate every cake that we make.  From our perfectly moist sponges, delicious jams, curds and fillings, to our most exquisite sugar flowers, everything is carefully hand-crafted right here at our Harrogate base.

Photo courtesy of jane Beadnell Photography