Graduated from University of Pennsylvania, she majored in landscape architecture. During the pandemic, she moved from Toronto to New York City where she gained great flexibility in exploring the world of bakery and pastries. Soon she picked up a language creating creature-like objects out of traditional bread-making methods, and experimented daily in her kitchen to perfect a customized blend of flour recipes that allow her to sculpt and articulate on the nuances of little creatures. Most of the ‘little monsters’ or ‘jelly buddies’, as she refers them jokingly, she creates were lighting objects, and lighting to her is what brings out what’s under the skin to reveal, on a certain level, the process of making.  She is fascinated with organic forms and the kinship between the resulting object and the natural materials involved.