About Us Freya and Mark met in 1993, while doing their chef’s training at Silwood Kitchen and the Cape Technicon respectively. They went on to use their qualifications to travel, and gain work experience, in such places as the Palace at Sun City, New York, Sydney and London. It was while On returning to SA in 1998, both Freya and Mark took up teaching posts at the Swiss established Institute of Hotel and Tourism Management in Mmabatho. It was here that Freya developed a speciality cake business to the town. So, on moving back to Cape Town in 2001, it was a natural decision to build a similar business from home. Thanks to a number of very supportive clients, the business has grown to such an extent that Mark has been able to leave his Head Chef position, in order to work with Freya. Mark’s availability has also enabled them to extend the catering aspect of the business.
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in London, working for the legendary Anton Mosimann, that they further developed their skills by doing the Advanced Pastry Diploma at Thames 
Valley University. While Freya decided to specialize in the area of cakes and desserts, Mark used his time in London to gain a wide range of experience through the Conran group, gaining good exposure in everything from fine dining to mass catering, with Fusion cooking emerging as his particular interest. 