About

With over 18 years of hands on baking experience, I’m a Baker, a Writer, and Bread Sommelier based in Melbourne. I started my career as a baker at 15 and have worked across high volume production kitchens, culinary schools, and many artisanal bakeries - most notably helping grow Daily Bread in New Zealand from a single site into a multisite operation running 24-hour production.

I trained both in my home country and internationally, most recently completing my Bread Sommelier qualification at the Akademie Deutsches Bäckerhandwerk in Weinheim, Germany, focusing on bread science, sensory analysis, and the history of bread.

I’ve worked alongside some of the best in the industry, including Al Brown, Patrick Welzenbach and many more across leading bakeries in New Zealand and Australia.

For over a decade, I’ve also worked behind the scenes with bakeries and hospitality teams. From independent startups to established operations, helping shape products, refine systems, and solve the problems that slow kitchens down. Most of this has come through word of mouth, but the focus has always been the same: better bread, cleaner systems, and standards that hold under pressure.

Outside of the kitchen, I run Orthodox Baker - a platform built around bread, culture, and storytelling. Through Instagram, TikTok, and YouTube, I share techniques, history, and honest insights into the craft, reaching a global audience of both professionals and people just getting started.

My work sits at the intersection of tradition and modern baking - grounded in craft, shaped by experience, and driven to improve to quality of all bread.