The name Bottega Cereale came to me while reading Braiding Sweetgrass, a book that reflects on our deep relationship with the natural world and the ways we are constantly shaped by it.

It reminded me of how closely we are connected to the earth: to cycles, to growth, to nourishment - and how food is never just food, but part of a much larger exchange.

Bottega (italian - a quiet-ish nod to my origins) means workshop or small artisan space.
Cereale derives from Ceres, the roman goddess of agriculture, harvest, fertility and maternal love: the archetype of physical nourishment.

My journey into dairy-free baking began quite out of necessity, due to my own lactose intolerance. Over time, that expanded into egg-free, fully plant-based baking, not only as a way of making food more inclusive, but also from a growing awareness of its environmental impact.

Alongside this, ancient grains have always been a focus since working closely with farmers and millers back in London. That experience deepened my understanding of how grains are grown, processed and valued, and fostered a lasting interest in lesser-used varieties.
Not only for their flavour and texture, but also as a way to diversify what we eat and help preserve older crop varieties that have been gradually pushed out of modern food systems.

What I found along the way was that removing animal products didn’t mean removing depth, richness or indulgence, but quite the opposite. It opened up a different way of baking: more ingredient-focused, more creative and fun to experiment with!

I focus on plant-based cakes, pastries and small catering offerings.

This isn’t about “healthy” baking. It’s about food that feels grounding and joyful, something you want to savour slowly, preferably with the people you love around a table.

At its core, Bottega Cereale is all about nourishment.
And about creating small rituals around food that feel worth remembering.

If you’re here for a cake, a gathering, a pop-up or a collaboration idea - I’d love to hear from you 🤎