The Bakers Behind Cult Bakery Mor

Kels - I’ve loved pâtisserie since I was very little! I’d always find a way to be the little helper in the kitchen, carefully measuring ingredients or pressing cookies with a fork. I love how methodical baking is, but I also love being able to play with different flavours & ingredients that are slightly out of the ordinary. I think Loz & I realised our own personal visions for owning a bakery naturally aligned and we decided the journey would be so much more special shared. 

Loz - Since I can remember, I have always found a way to be in the kitchen. I loved to be the kitchen assistant with primary duties being ‘stirrer’ and ‘taste tester’. It actually took me a fair while to come to the realisation that I wanted to centre my career around food, especially viennoiserie. I knew that I loved food, I loved to eat and taste and create, but it didn’t quite click for me until slightly later in life. Thank goodness it finally did! 

Kels - Moving to London after studying patisserie was such an important part of my journey as a baker! I was lucky enough to work with some really incredible people that honestly helped shape me to be the baker I am today. Working in kitchens with people from different parts of the world exposed me to new techniques & pastries and also introduced me to some beautiful ingredients I had never tried before. 

Loz - Melbourne was the birthplace of my love for viennoiserie! I worked alongside a very talented French pastry chef who taught me all she knew about the art of lamination and everything sort of fell into place from there. I moved around different kitchens during my years there and I met so many brilliant people - every single one of them taught me something that I carry with me today. I suppose my own personal style is essentially an accumulation of all of this gifted knowledge and technique, jumbled up with a love for the rustic, experimental bakes of my childhood. 

We’re definitely inspired by the classics, but love to put our own spin on it - whether that’s by doing a slightly different shaped pastry or using unique ingredients. We take a lot of inspiration from seasonal produce and foraged ingredients. We also honestly just make things that we love to eat! 

We wanted to capture the essence of Bonberry and we thought that would pair perfectly alongside a Mor classic, she’s just a little more elevated! We’ve brushed our butter croissants with a lychee and rosewater sugar syrup, before filling them with our almond frangipane and Bonberry jam (raspberry, strawberry & boysenberry). After baking, they are brushed once again and topped with vanilla mascarpone. All of our pastries are made with the intention that it feels like a little treat, our Bonberry pastry is no different! 

Kels and I work the early baking shift and over the years we’ve settled into a sort of routine of comfortable silence as we ease into our morning. We often share a hot cookie fresh from the oven ~ bakers breakfast!! 

Kels - I wouldn’t be where I am without the strong women in my family who raised me! They gave me the confidence to pursue my passion, which in turn has lead to meeting some incredible women in the same industry in different parts of the world.

Loz - I feel truly nurtured by all of the wonderful wahine in my life! I am surrounded by so many incredible, talented women and it’s such a blessing to have them as part of my support system, both personally and professionally. 

Kels- The smell of jasmine has such a strong association with my childhood home. 

Our house was surrounded by jasmine bush, so the scent reminds me of being young & picking the flowers to squeeze the nectar out to eat. 

Loz - The smell of mown grass is so nostalgic to me. I grew up in a very small village and would often play on the freshly cut fields with friends. 

Kels - Coffee!

Loz - A good giggle 

Kels - Shakshuka is one of my all time favourite dishes. Breakfast, lunch or dinner! It would be a dream to eat it in Morocco.

Loz - A good, traditional roast dinner with all the trimmings - always! I’d eat it anytime, any place - though perhaps most idyllic in a cosy pub with friends. 

Kels - My garden -It feels like my own hidden sanctuary away from the noise. 

Loz - My kitchen - the afternoon sun comes straight through the kitchen window and makes it such a special place to create. I love being surrounded by all of my cookbooks and kitchen knick knacks. 

Loz - I love Nine to Five - anything with Tonka Bean will always be in my good books! 

Kels - I’m the same as Loz, I love anything with Tobacco and Tonka Bean ~ It’s got to be Nine to Five for me!