I’ve been taking pictures of food since I was a teenager, mostly to remember the things I baked before I ATE THEM.

Things ramped up when I got my first DSLR around 2010, but after a few years I broke that camera (dropped in a parking lot, like a true professional). I couldn’t afford a new camera, so I spent a long time taking photos on whatever phone I had.

When I started writing about food & stuff on Substack in 2022, I finally bought myself a new mirrorless camera. In addition to photographing my own food, I’ve been working in the food service industry for nearly 10 years as a dietitian and marketing manager, so I’ve had plenty of opportunities to photograph other people’s food too.

In the last year I’ve realized I’m happiest on the days I get to bring my camera to work. I’ve been lucky to practice my skills and share photos with colleagues who understand the power of good food imagery — and who’ve encouraged me as I continue to learn.

People ask me all the time: why soda bread? Why not sourdough? Why not rye? Here’s the thing — soda bread is the only bread that could also maybe be a soda. That’s the whole reason. Just a loaf that bubbles, gets the job done fast, and tastes better with butter than without. That’s the energy I wanted for this studio. That’s our entire brand promise.