My first introduction to the food industry started with the initial curiosity of how to make buttercream. I joined a cake decorating class almost a decade ago for this one reason alone, and my endless fascination grew from there. Once I joined the world of cake decorating, I shortly went on to win first prize in the famous Cake Boss Middle East competition (hosted by celebrity chef Buddy Valastro), and this win is what encouraged me to take my ambitions to the next level through culinary school. I love pushing boundaries of food and exploring new avenues. My obsession with veganism first began with vegan macarons, and then expanded to cakes, brownies, cheesecakes, and now here we are, one of UAE’s leading vegan dessert brands.

No. I just loved to eat cake. Prior to my culinary life, I was actually working in financial services as a chartered accountant and corporate tax consultant in the UK. I know the two professions are worlds apart but the mathematical foundation and obsession for precise calculations has certainly played a pivotal role in the kitchen and with my recipe innovations.

Several years ago I had a back injury which led me to become paralysed. I was also pregnant at the time and I couldn’t take medication so it was high risk. This was probably the hardest thing to come back from, because it took a lot of mental and physical energy to regain my strength and movement. Thankfully the baby was also fine. But as any chef knows, kitchen life is very taxing, both physically and mentally and requires top form so this can sometimes still be a challenge on very long days.

I’m a bit of a people pleaser, so nothing motivates me more than client feedback. I often get messages from strangers telling me that they’ve enjoyed my products and that I’ve made a difference in their lives, and that means the world to me. Of course, I also welcome criticism too, without it we can never reach perfection, so it is equally (or more!) valuable than positive feedback.

The French name is actually Belgian as my husband is Belgian and this has been a family business since the beginning. My husband originally chose the name, and he has been an amazing support as my business has grown. I couldn’t have done any of this without him. As for the Belgian influence, I lived many years in Belgium where the food culture is very boutique, niche and high quality with approachable pricing – and this is what we aim to be.

As with any young business, I do spend a lot of hours working these days, however I’m a work hard play hard type of girl. When I’m not working, I love fine dining, partying and sitting on the beach at sunset, and I’m partial to the odd bit of Netflix in between!

Never bake when you’re in a bad mood!