About Me
Hi, and welcome!
I began my career in the food industry back in 2010 and since then I have gained a wealth of experience through various roles.
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Starting my career in a 5-star hotel kitchen, then moving on to work for Chin Chin Ice Cream, Ottolenghi, Happy Endings and independent restaurants.
I gained industry knowledge and skills in baking alongside management and heading up kitchens. Then I went on to set up my own successful micro-bakery where I created bakes close to my heart and had my products sold in institutions such as Selfridges and Melrose & Morgan.
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If you want to know more, get in touch below!
Career
My professtional experience is vast and varied, below is a list of my jobs held to date:
​Owner, Painted Dog Bakehouse
Freelance Consultancy & recipe development, Various
Pastry Chef, Happy Endings
Head Chef & Operations Manager, Chin Chin Ice Cream
Pastry Chef, Ottolenghi
Pastry Chef, Pure Taste
Trainee Pastry Chef at the Landmark Hotel London
CONTACT
If you want to know more, contact me via the form on the right, or any of the details below.
Don't be shy.
Email: talia@taliaberk.com
Instagram: @talia.berk
Twitter: @taliaberk