I want to ensure that I offer the best breads, through sustainable locally sourced produce, prioritising sustainability in everything I do, from the ingredients I source to the way I bake. By using locally grown  and seasonal ingredients, I aim to reduce my environmental footprint and support the farmers and producers in our region. The packaging I use is eco-friendly, and I minimise waste through thoughtful production practices.

I am proud to be a part of the local community, and my hope is to serve our neighbours with the freshest, most delicious bread possible. I bake in small batches to ensure quality, and work with local suppliers to create a true farm-to-table experience. the bakery is not just about food—it's about connection. I aim to enhance relationships and make connections through food, one loaf at a time.
Reimagining Bread: I believe that bread is more than just a staple—it a statement of creativity. All of my sourdoughs are crafted with care, using traditional fermentation methods to develop deep, complex flavours. I also enjoy pushing boundaries by experimenting with unique grains, seeds, herbs, and seasonal flavours to challenge conventional ideas of what bread can be. Every loaf tells a story of innovation, passion, and a love for good food.

At the Garden Room, I am driven by a simple mission: to bake the best sourdough bread for the local community while respecting the earth and rethinking the possibilities of the humble loaf. Whether you are looking for a classic white sourdough, award winning ciabatta, mouthwatering panettone,  or an unexpected sweet twist, I welcome you to share in the journey of thoughtful, sustainable baking.