My journey didn’t start in a kitchen. I studied Politics and International Relations at University of St Andrews, later moved into computing at Imperial College, and worked across well established companies. I was doing well—but over time, I realised my passion didn’t live in numbers.

Baking, however, had always been there. What began as a hobby slowly became something more. It wasn’t a sudden decision, but a series of small moments that made me realise why I’ve been staying and want to achieve more.

1. Choosing Something Tangible

What drew me further into baking was how tangible it felt. Every cake has a clear end point, and the result is immediate and visible. There is a sense of completion in finishing something with your hands—something you can see, touch, and share. That clarity brought a kind of satisfaction I had been missing, one that felt grounded rather than abstract. From precisely measuring flour and sugar to the final smooth finish and decoration of a beautiful, delicious cake — every step is something I can truly see with my own eyes.

2. Recognition and Human Connection

Another reason I stayed was the connection with people. Baking allows me to meet customers in person and understand the stories behind each order. I see their reactions when they collect a cake, and sometimes I hear back afterwards—through a message, a kind note, or even souvenirs and flowers. These moments are small, but they carry meaning. They remind me that the work is not only noticed, but appreciated. All these moments of being touched and appreciated make life feel truly beautiful.

3. Being Part of Life’s Big Moments

Cakes are made for moments that matter. Birthdays, weddings, graduations, anniversaries—each order marks a point in someone’s life they want to remember. Being trusted to contribute to those moments, and quietly witness the happiness they hold, is something I value deeply. It’s a responsibility I take seriously, and one that gives the work a sense of purpose beyond the cake itself.

4. Continually Challenging Myself

Baking also continues to challenge me. No two cakes are ever the same, because no two people are the same. The customers’ requests have always been my motivation to grow. I still clearly remember the first time I took on a cartoon cake — a whole week before the order, I spent half a day doing a full practice run. In the end, the kitchen (and even my face) was covered in every shade of cream. What once felt so challenging has now become second nature to me, but I will always treasure those “rookie moments” that belong only to me. Each order brings different ideas, tastes, and expectations, which means I am constantly learning—refining flavours, improving textures, and adjusting designs and timing. That ongoing process keeps the work engaging and ensures there is always room to grow.

5. Working at My Own Pace

Equally important is the way baking allows me to work. I can set my own pace, maintain my standards, and choose quality over speed. Growth doesn’t need to be rushed to be meaningful. Gao Cambridge has grown slowly and intentionally, shaped by care rather than urgency, and that way of working feels sustainable to me.

I didn’t leave numbers because I couldn’t do them. I stayed in baking because it feels fulfilling, human, and balanced—something I can continue to grow with over time.

That’s how I chose baking. And that’s why I stayed.