My story
I have been getting up
early for a long time.
Nouna’s is one baker’s bakery. Everything on the counter is something I learned to make properly, then spent years making better.
01
The kitchen at home
It started the way these things usually do — a jar of starter on the counter, a family that ate everything, and a growing suspicion that this was the only work I wanted to do.
02
Le Cordon Bleu
I trained classically: pastry, viennoiserie, and the unglamorous discipline underneath it. Weighing to the gram. Laminating until the layers behave. Learning that patience is a technique, not a mood.
03
Years of early mornings
After school came the real education — bakery kitchens, 3am starts, markets in the cold, and thousands of loaves. I learned my own hand: long ferments, dark crusts, nothing rushed.
04
A storefront of my own
Bell Mews Plaza is the first place with my name on the door. A small room, a big oven, and a neighbourhood I want to feed properly.
The room, mid-build
Cream walls, a terracotta counter, and enough space for a queue on a Saturday. It will smell like bread long before the sign goes up.