...and welcome to The Station Pâtissière! This is where I have endeavoured to combine my love of both my rural lifestyle and my passion for developing sweet recipes.

I live and work on my family property - Boullia Station - in the middle of the Outback in Far West NSW, Australia. When I'm not in the paddock, you’ll find me in either one of my two favourite places - my kitchen, or my studio.

My passion for baking began when I was first introduced by my now husband, to the joy and magic that is the French Pastry world nearly 9 years ago. He initially came to my family property as a backpacker and after months of “fluttering eyelashes” and “heart emojis” one could say - the rest was history.

In the years that followed, in an attempt to bring a bit of my husband’s culture to the Outback. Our kitchen counters saw the construction of croissants, pain au chocolats, macarons, profiteroles, Madeleines… You name it, I had tried it. I fell in love with the process and the meticulous techniques in achieving as close to perfection as was possible. And of course, the incredible taste that only a few ingredients could achieve.

As with any type of pastry work, the concept of spending hours and sometimes days on a single dessert was not lost on me. This then began my journey to start documenting my creations. What started as a simple photo on my phone to remember any baking successes, quickly turned into a borderline obsession into lighting, food styling, editing and prop sourcing. Before long, I had taken courses to develop fundamental skills in both capturing food and handling a camera.

Thus, The Station Pâtissière was born. A collection of recipes intertwined with documentation of my everyday life on the land in Rural NSW. Although both of these subjects hold a special place in my heart, I recently find myself delving into all themes of photography whenever I can. Whether it be portraiture, landscapes, event photography - I endeavour to learn as much as I can as I believe a photographers’ work is forever evolving.

My passion has so far presented me with so many wonderful opportunities to work with talented creative people, travel to neighbouring remote areas and to further build on my skills. I'm incredibly excited to see where it will take me next - The Station Pâtissière being my home to document, share and celebrate with my incredible community each step along the way.