Growing up, I had more food allergies than most kids, which meant I often had to skip the treats everyone else enjoyed. But instead of letting that stop me, it sparked something bigger — a love for baking that’s all about inclusion, creativity, and heart.

I started experimenting in my kitchen, searching for recipes I could share safely with my family. Over time, those allergy-friendly bakes turned into a real passion for the craft — learning how to make food that everyone could enjoy, no matter their dietary needs.

In May of 2025, I proudly graduated from the Culinary Arts program in Happy Valley–Goose Bay, where I built on that foundation and honed my skills to bring my dream to life.

Today, at Johnny’s Bakehouse, I combine classic techniques with a personal touch — offering everything from traditional favorites to gluten-free and vegan-friendly bakes. Each treat is handcrafted with care, baked fresh, and made to bring people together.

Because for me, baking isn’t just about the food it’s about community, creativity, and making sure everyone has a seat at the table.