Three Musketeers Bakery

5.0 (3)

My journey into baking started early. I’ve been in the kitchen for as long as I can remember, and went straight into the industry after school. From there, I developed my skills working at some of Sydney’s most well-regarded artisan bakeries, including Brickfields Bakery and Bowan Island Bakery. Those environments really shaped the way I approach baking and gave me a strong foundation in traditional methods.Sourdough is what really drew me in. There’s something about the simplicity of it — just flour, water, salt, and time — and how that turns into something complex and full of character. It’s a process that sits somewhere between science and intuition, and that’s what keeps it interesting.I enjoy teaching because it allows me to take something that can feel quite technical or overwhelming and make it approachable. There’s nothing better than seeing someone gain confidence and pull their first proper loaf out of the oven.One thing people don’t always realise is that sourdough is never exactly the same twice. Small changes in temperature, timing, or even the starter itself can affect the outcome. Learning to work with that, rather than against it, is a big part of what makes sourdough so rewarding.With years of hands-on experience in professional bakeries and running my own business, my approach is very practical. I focus on helping people understand what they’re doing, not just follow steps, so they can go home and bake with confidence.