“My kitchen is where curiosity becomes something you can taste."

My journey has taken me to many homes around the world. After leaving my hometown of Budapest, I lived in Sydney, where I studied interior design and began exploring a different kind of creativity. That path eventually led me into wedding planning, and over the years I lived and worked in some extraordinary places.

But whether in Sydney or Santorini, San Francisco or London, I began to notice something: the moments that stayed with me most were those shared around the table. The long lunches, the conversations, the laughter, the food and all the little details that made people feel welcome.

After more than a decade in the wedding industry, my life took an unexpected turn in 2024 when I joined Grow's training kitchen in Guernsey, working alongside adults with learning disabilities. I originally went there hoping to find some direction and earn a little extra money. Instead, I found myself spending my days in a kitchen and discovering how much I loved creating food for other people.

When my time at Grow came to an end, I decided to explore where that new direction might lead. Anett's Country Bakery began from my home kitchen, initially with freshly baked pastries and homemade food for people across the island.

Since then, the bakery has evolved with me. I have experimented, changed direction, followed ideas, discarded others and gradually discovered the kind of work I enjoy most. Today, I am much more interested in creating thoughtfully and personally than simply producing more.

The bakery has become a place where many parts of my life seem to meet: my love of food, design, storytelling, gathering people around a table and creating something that feels considered from beginning to end.

I never planned this particular journey, which is perhaps why I am so curious to see where it leads next.

My journey has taken me to many homes around the world. After leaving my hometown of Budapest, I lived in Sydney, where I studied interior design and began exploring a different kind of creativity. That path eventually led me into wedding planning, and over the years I lived and worked in some extraordinary places.

Whether in Sydney or Santorini, San Francisco or London, I began to notice something: the moments that stayed with me most were those shared around the table. The long lunches, the conversations, the laughter, the food and all the little details that made people feel welcome.

After more than a decade in the wedding industry, another creative part of my life began to take on greater importance. In 2024, I joined Grow's training kitchen in Guernsey, working alongside adults with learning disabilities. Spending my days in the kitchen gave me the opportunity to explore food in a different way and discover how much I enjoyed creating it for other people.

When my time at Grow came to an end, I continued exploring that connection from my own kitchen, and Anett's Country Bakery began with freshly baked pastries and homemade food for people across the island.

Since then, the bakery has evolved with me. I have experimented, learned, followed my curiosity and gradually discovered the kind of work I enjoy most. Today, I am much more interested in creating thoughtfully and personally than simply producing more.

The bakery has become a place where many parts of my life seem to meet: my love of food, design, storytelling, gathering people around a table and creating something that feels considered from beginning to end.

Looking back, I can see that each chapter has left something behind, and much of it has found its way into what I create today.

“I never quite know where an idea will lead, and that is part of the joy of making.”

I work from my home kitchen in a farmhouse in the Guernsey countryside. At the centre of it is a large island made from recycled wood, built especially for me in the UK. It is where I roll pastry, shape dough, test recipes, arrange flowers, prepare orders and, quite often, make an enormous mess.

Working from a residential kitchen is a deliberate choice. I love the warmth and intimacy of cooking in a real home, using the kind of equipment that anyone could have in their own kitchen. There is something familiar and comforting about that which I never want to lose.

I have never wanted to recreate a commercial kitchen at home, or to build the kind of bakery that depends on volume and making the same things over and over again. I much prefer keeping things small, personal and constantly evolving. It gives me the freedom to stay close to the making: to experiment, create, change my mind, follow a new idea and give each project the attention I want it to have.

I rarely think of a recipe as something that has to stay exactly as it is. I like understanding how things work and then experimenting: changing a flour, adjusting a filling, leaving a dough to ferment for longer, adding a herb or trying a flavour combination simply because I am curious about what might happen.

Just outside the kitchen, I grow many of the herbs I use in my cooking. Rosemary is probably my favourite, but there is also sage, thyme, parsley, basil, lavender and chives, along with an olive tree and whatever else I decide to try growing next.

The garden is very much a work in progress. I would love it to become a slightly wild cottage garden filled with vegetables, herbs and flowers that I can cut for the table. There is a greenhouse beside it too, waiting for a little love and for the next chapter of my growing plans.

I work from my home kitchen in a farmhouse in the Guernsey countryside. At the centre of it is a large island made from recycled wood, built especially for me in the UK. It is where I roll pastry, shape dough, test recipes, arrange flowers, prepare orders and, quite often, make an enormous mess.

Working from a residential kitchen is a deliberate choice. I love the warmth and intimacy of cooking in a real home, using the kind of equipment that anyone could have in their own kitchen. There is something familiar and comforting about that which I never want to lose.

I want the bakery to remain small, personal and constantly evolving rather than being built around volume or making the same things over and over again. Working this way gives me the freedom to stay close to the making: to experiment, create, develop new ideas and give each project the attention I want it to have.

I rarely think of a recipe as something that has to stay exactly as it is. I like understanding how things work and then experimenting: changing a flour, adjusting a filling, leaving a dough to ferment for longer, adding a herb or trying a flavour combination simply because I am curious about what might happen.

Just outside the kitchen, I grow many of the herbs I use in my cooking. Rosemary is probably my favourite, but there is also sage, thyme, parsley, basil, lavender and chives, along with an olive tree and whatever else I decide to try growing next.

The garden is very much a work in progress. I would love it to become a slightly wild cottage garden filled with vegetables, herbs and flowers that I can cut for the table. There is a greenhouse beside it too, waiting for a little love and for the next chapter of my growing plans.