OUR STORY

I grew up on Sydney's Northern Beaches. Swam before school, spent weekends outside. Food came from places you could name. That stayed with me longer than I realised. Even then, food was changing - more processed, more packaged. I was active, eating what I thought was fine, but I was not feeling my best. So I stripped it back. Whole foods, real ingredients, nothing artificial. My gut settled, my energy shifted. It changed more than I expected, and it lit something. So I retrained as a health coach.

For years I sat with people exhausted by their relationship with eating. Every meal a negotiation. Everyingredient, a question. Nobody was talking about joy - the bread that makes a Sunday morning, the cakethat turns up to a birthday, the loaf you bring to a friend's because saying something is not enough. Butthe question I kept hearing was the same: where do I actually get this food? In Singapore in 2015, theoptions were not there.So I started making it - with real conviction that people deserve to eat well without the stress and thediets. That getting back to basics should be something anyone can reach.That is still where we are. We bake fresh every morning, using ingredients I put on my own family's table.

Everything we make happens to be gluten-free, but that is not the point. The point is that it is good. Thekind of thing you reach for twice.