Our Story

Welcome to Lemonslice.

Lemonslice began with a simple love for baking; but it has grown into something much deeper: a way for me to express care, creativity, and emotion through desserts that are both meaningful and precise.

I am a trained pastry chef with a Certificate IV in Pastry, and my journey has been shaped by both formal training and real-world kitchen experience. I began my pastry path under Chef Pierrick Boyer at Reverie Café, where I developed a strong foundation in classic technique, refinement, and attention to detail. I currently continue my professional growth under Chef Louis MK Lee at The Ganache Kitchen, where I am constantly challenged to refine my skills in modern patisserie, production, and consistency at a high level.

Alongside my culinary training, I also hold a Bachelor’s degree in Biotechnology. which has given me a completely different lens in the way I approach pastry. It allows me to understand ingredients not only for their flavour, but for their structure, behaviour, and interactions at a molecular level. This scientific background deeply influences how I develop recipes; whether it’s stabilising emulsions, balancing sweetness, understanding protein structure in baking, or designing keto-friendly and low-sugar alternatives that still deliver texture and satisfaction.

This combination of science and pastry is at the heart of my work. It allows me to create desserts that are not only beautiful and delicious, but also intentional in composition and thoughtfully formulated.

I have been honoured to receive the Club Chef Award of Excellence in Pastry (2024) from William Angliss, and I am also a Proud To Be a Chef 2025 participant, continuing to push myself in competitions and professional development.

More than anything, my journey has always been personal. I understand how deeply food is tied to memory, comfort, and celebration. That is why Lemonslice exists; to transform skills, science, and emotion into desserts that feel meaningful.

At Lemonslice, I create cakes, cookies, biscuits, and brownies with care and precision. I also offer keto-friendly, low sugar, and sugar-free options, because I believe everyone should be able to enjoy dessert in a way that suits their lifestyle and wellbeing.

Custom cakes are especially close to my heart. I love turning stories, emotions, and milestones into edible creations; whether minimal and elegant, or bold and expressive.

Every product is made by hand, with intention, and with a deep respect for both flavour and feeling. I don’t just aim for desserts that look beautiful; I aim for ones that connect with people.

Lemonslice is still growing, just like I am. Every order is part of that journey, and I am grateful to share it with you.

Thank you for being here and supporting something built with both science and soul.

— Faith