I was diagnosed with breast cancer at the age of thirty-six and embarked on a long treatment journey. I paid close attention to the needs of my own mind and body, but whenever I could, I continued to research, and further develop my chocolate and tray bake recipes — with the hope of making them for others one day.
In the beginning, I knew someone with diabetes and wanted to explore the science behind making plant-based chocolate without refined sugar or dairy — something just as rich and satisfying as ‘the real thing’. I too wanted to give up refined sugar for good. I spent many hours experimenting, covering myself and my tiny kitchen in chocolate, teaching myself how to temper over a steaming stove before my diagnosis. I couldn’t stand the thought of anyone going without, or worse, putting their long-term health at further risk just to allow themselves an occasional treat. After I encountered my own health challenges, my resolve strengthened. And I felt like I understood food in a new way.
As a former head chef and pastry chef in London, Somerset, and Wiltshire, I have cooked and baked for many familiar names during my career (John Torode, Ronnie Corbett, Jon Snow) before settling in Devon to start No Sugar Shop.
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