Wood Street Bakery, where great food brings people together.

How did you get into hospitality?

I’ve always been obsessed with food – creating it and eating it. Food was a big part of family life growing up and I loved food tech at school, however hospitality didn’t feel like an obvious career path at the time. I went on to study Drama at University and ended up working in food TV, where I realised it was the food, not the media, that really inspired me. A chat with chefs Tom Kerridge & Lee Bennett when working on Great British Chefs led me to seek out hands-on experience in several Michelin-starred kitchens in London. I eventually landed a full-time role as a commis pastry chef and worked my way up from there in various restaurants & bakeries, which laid the foundation for starting my own business many years later.

What’s unique about being an independent and even more so, a female-led independent?

We’re really proud to be an independent business — and even prouder to be a woman-led one. Wood Street Bakery was built on a love for our local community and a belief that good food can bring people together (the business started during lockdown). As a woman, I naturally take a more nurturing, people-first approach to running things — looking after our team, supporting local charities, and launching our Free Cakes for Kids initiative to make sure every child gets to celebrate, no matter their circumstances. Being a woman in business still comes with its challenges, so it matters to us to be visible and to lead by example — showing that it’s possible to build something meaningful, sustainable, and community-focused on your own terms.

Talk us through your day-to-day?

At the moment, I’m on maternity leave after welcoming my first baby, so I’m learning how to balance motherhood with running a business. Before maternity leave, I was in the bakery most days as part of the pastry chef team. My mornings would start early, baking all the pastries, cookies, and cakes for the day ahead. After that, I’d shift into prepping for the following day — there’s always a lot to manage, especially since many of our doughs require a two or three-day process, so we keep a busy, rolling schedule. Now that I’m on maternity leave our wonderful team run the day to day baking, but I’m still very involved – overseeing the bakery’s operations, staying on top of admin and emails, and regularly checking in with the team to keep things running smoothly.

What’s the most important lesson you’ve learnt since launching a business?

The biggest lesson I’ve learned since starting the business is to stay organised but be ready to change things up. Once you’re open, you quickly realise things don’t always go as planned — you’ve got to listen to your customers and adapt. Being flexible has been the key to our success.

What are your showstoppers at the bakery that customers love?

The cheese & jalapeno swirl is a customer favourite – gruyere, cheddar & pickled jalapeños rolled up in croissant dough and coated in a crunchy mix of sesame & poppyseeds. Spicy, cheesy, crunchy, buttery deliciousness!

What ingredient could you not live without?

I couldn’t live without eggs! We use St Ewe’s eggs from Cornwall because quality really matters to us, and we’re committed to good animal welfare. Eggs are so versatile and are the foundation for so many of our recipes.

Name some other indie businesses that inspire you?

I love that there are so many independent bakeries around London, I find them all inspiring in different ways. Sam Rawlings at Casey’s in Clapton inspired me when he opened his bakery during lockdown, Ravneet Gill has always inspired me with her approach to team leadership and changing hospitality for the better, she’s just opened Gina’s in Chingford.

What are the biggest issues you’re facing at the moment in business?

April’s budget changes, including increased NICs and reduced business rates relief. And Brexit, which has worsened staff shortages and raised costs for hospitality businesses due to restrictive immigration rules, currency depreciation, and disrupted supply chains. Without urgent government support—such as a lower, permanent VAT rate, addressing labour gaps and stabilising imports—our industry’s ability to protect jobs, serve our community, and stay open is at serious risk!

Why did you join NCASS?

NCASS makes the boring, long & complicated admin side of running a hospitality business simple and easy. We love the new digital tools that enable the team to access information and complete checks using their devices. NCASS also works to support the industry by bringing important issues and challenges to light.

What’s your motto?

Love what you do, work hard and be kind!

What advice would you give to anyone thinking of starting up?

If you’re passionate, determined, good at problem solving and able to stay organised, you’ve already laid the foundation for success. The rest comes with persistence and learning along the way.

Follow Wood Street Bakery here