Nat Paull

Nat Paull

Blue icing and banana lollies.

Nat Paull began her baking career at the age of 8 with a flat, heavy buttercake topped with blue icing and banana lollies, served with immense pride to her mother. 

Some careful guidance and tutelage from Tasting Australia Patron Maggie Beer and working under Stephanie Alexander, Greg Malouf and Alex Herbert refined those baking and creating skills to no end. Her current venture, a tiny bakery in North Melbourne called Beatrix, has a simple mission: baking great cakes from good things, thanks to her “killer cake squad.”

She’s ever faithful to seasonal produce sourced locally from farmers’ markets and hands-on producers, which helps her to bake the kind of cake that’ll make you think of Nanna’s kitchen on your 10th birthday; homely, warming and, most of all, really, really delicious.

Events featuring Nat Paull:

Maggie Beer Tribute Dinner, The Farm Barossa Function Centre - SOLD OUT

High Tea in the Company of Nat Paull at the Mayflower Restaurant, Adelaide - SOLD OUT

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