1/78 High St, Preston VIC 3072

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Baking School

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1/78 High St, Preston VIC 3072

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Boutique Bakery

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1/78 High St, Preston VIC 3072 . Baking School . 1/78 High St, Preston VIC 3072 . Boutique Bakery .

FROM FRANCE TO MELBOURNE

Born and trained in regional France, I moved to Melbourne at eighteen in search of something more. After working my way through the city’s strong baking scene, I opened my own bakery in 2017.

Years of long hours, little sleep and no social life eventually made me realise something had to change.

SHOKUPAN AND A NEW MODEL

After many trials, I developed my take on the perfect sourdough shokupan, also known as Hokkaido bread or pain de mie. Naturally fermented, it keeps for days and is incredibly versatile, from morning toast to the perfect sando.

During the Covid-19 pandemic, I began delivering shokupan to people’s homes. What started as a way to reconnect with customers and build relationships quickly became the foundation of a new business idea.

The idea was simple: change the products, change the business model. With longer shelf-life products, there was no need for overnight baking or constant production.

For the first time, I found balance, weekday dinners, live gigs, weekends away. I realised I could be baking and living.

FRANCE, COMPETITIONS AND CONSULTANCY

In 2021, I joined the École Internationale de Boulangerie in France, one of the world’s leading schools for sourdough. I spent a year teaching while deepening my understanding of fermentation and sustainable, profitable bakery models.

During that time, I was selected for the final of the French National Panettone Championship and joined Thomas Teffri-Chambelland at the Panettone World Cup 2021, placing 5th and 6th out of 24 teams.

In 2022, I launched my consultancy, travelling across France and Europe to teach bakers about sourdough fermentation. As rewarding as it was, being away from my partner and child wasn’t always easy, and I knew it was time to create a space of my own.

OJI HOUSE

Now back in Australia, Oji House opened its doors in 2025 in the heart of Melbourne. Baking classes have been filling up and we’ve been baking weekly for our community.