My journey into specialist baking began in 1994, driven by my daughter's Coeliac diagnosis. What started as a personal necessity became a lifelong mastery of gluten-free and allergen-safe baking long before it reached the mainstream.

With a professional background in NHS Procurement and Retail Food Services, I spent years managing high-standard commercial environments before bringing that same systemic precision to the world of sugar art in 2011. Trained by the creators of wedding cakes for the Royal Household, I combine elite artisan techniques with the rigorous safety protocols required for a 5-star studio.

When I launched Celebrity Cakes from my domestic kitchen, I refused to treat compliance as an afterthought. I registered correctly, built a professional food safety system, and prepared my kitchen to pass Environmental Health inspections from day one. The result was a hygiene rating of 5 which is the highest and this was achieved before the first cake was ever sold.

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Recently, my Environmental Health Officer described my Food Safety Companion™ as "the best paperwork she had ever seen from a home baker" and asked for a copy as a professional benchmark. Driven by the Community and being nominated by my own clients for the title of Confectioner Extraordinaire remains one of my proudest achievements. It reflects the trust I've built within the gluten-free and allergen-aware community over the last decade. Today, I balance a limited number of exclusive wedding commissions for luxury venues like Swancar Farm and Hazel Gap Barn with my mission at Celebrity Cakes Academy, teaching home bakers and confectioners how to operate to professional standards.