As I sit down to write this, my kettle is boiling, a generous slice of cake rests on my plate – a portion some might say could serve two – and my dog, Dalida, is fast asleep. It sounds like the perfect cosy afternoon, but it’s 11pm on a Tuesday after a long day at the bakery. My approach to baking mirrors my approach to life. People have called my baking whimsical and I love that. Whimsy implies something imperfect, messy and full of personality – just like me. I embrace it because, truth be told, I’m not an organised person, but I am a generous one. I love the look of overflowing cream and jam on a cake, preferring to see it oozing from a slice rather than tucked away neatly. For me, flavour always comes first, and design follows naturally.

My kind of baking is inspired by my childhood on the farm. Working with seasonal and fresh ingredients is at the core of my baking philosophy. I also focus on creating desserts that aren’t too sweet. Flowers and herbs are the heart of my baking. When I was growing up, my parents’ bed and breakfast entertained guests from around the world. There was always something baking in the oven and the house was filled with the scent of fresh cakes and flowers from the garden. That combination of smells is where my inspiration for using florals and herbs in my baking began.

When it comes to decorating, I never plan too much in advance, as I enjoy letting my creativity flow naturally. In this book I hope to guide you in discovering your own style by sharing the flowers that I love and use on my cakes, as well as the ways I decorate. I encourage you to experiment and find a style that works for you.