Sonnda at work in her home-based studio. Photo: Wes Kingston Photography

Sonnda at work in her home-based studio. Photo: Wes Kingston Photography

CAKE DESIGNER & Pâtissière

Sonnda is a classically trained pastry chef with some of the best names in the industry on her CV. She studied pâtisserie at Le Cordon Bleu London before going on to work at the two-Michelin-starred Sketch, presided over by French master chef, Pierre Gagnaire. She returned home to Scotland to join one of Glasgow's best hotels, the Blythswood Square

Always looking to develop her skills, she has staged - fancy chef word for interning - under some of Britain's top chocolatiers: William Curley, four-times winner of Britain’s Best Chocolatier, and Damian Allsop. In 2015, she travelled to Washington DC to train under Maggie Austin, acclaimed US cake designer and sugar flower artist. 

She is passionate about eating seasonally, locally, naturally and wild, and loves to express that in her work.

She founded Hautecake in 2014, quickly garnering two national baking awards and a reputation for outstanding quality: cake and pâtisserie that is as beautiful to eat as it is to behold. 

Her boundless passion for food spans a degree in nutrition, a former career in health research on diet and alcohol, professional qualifications in wine and bread-making, food blogging and food writing.