My first love
Food Product Design
It started with food styling
Growing up, I aspired to run my own bakery. So, when the opportunity to work at Unbirthday Bakery arose in Sydney I couldn’t believe my luck. During my time at Unbirthday, I was mentored by its founder, Nikki Lee, who refined my design skills. She taught me about composition, color theory, and texture. Unlike your usual canvas, cake requires an important balance of beauty and function. Even if you hit the client’s design brief, they still need to be blown away by the taste.
Then, I worked in food formulation
At Noshu, I leveraged my newly developed styling skills in combination with my food science education. While at Noshu, I was involved in formulating Noshu’s sugar-free baking mixes including the cake, brownie, and cookie mixes. These are distributed across grocers in Australia and New Zealand. As I would later find, the design process is more or less the same across industries. It starts with customer research, then defining your area of focus, moving to iterative design and testing, and then development at scale.
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