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My story

Hi! I'm the founder and owner of Maison Dessert and an avid home baker and lover of all things sweet!

My baking journey began in childhood when my Mum would let me take over the kitchen to experiment with cookies, cupcakes, scones and pancakes (I still have the CWA Cookbook she used).

I practised baking for family, friends and colleagues over the years I worked as a pharmacist. I loved brightening people’s days and lifting the energy at work with sweet, home-baked treats like cupcakes and macarons. Then one Christmas I discovered royal icing and cookie decorating and haven't looked back!Maison means “home” in French - and that’s at the heart of what I do. Everything I bake is made from scratch in my own kitchen using quality ingredients, skill and creativity. To me, taste matters most, and that true home-baked flavour is something you simply can’t buy in a store.Why French? My home-town is Esperance, which means "hope" in French and I love making macarons, so it seemed like an appropriate choice. Plus they are the best bakers in the world 😉- Karlton

Royal Icing

I started decorating cookies in 2017, beginning with fondant but quickly progressing to royal icing. It tasted better to me and opened up far more possibilities for design.

Every cookie is topped with my signature royal icing, which is hand-piped and set to perfection. I use a soft-bite recipe that keeps its elegant form while offering a delicate bite.

Decorating with royal icing is a special art form that takes plenty of practice, trial and error to master. It’s a time-intensive process, but the result is always worth it: an elegant, luxury cookie that’s as beautiful as it is delicious.

My Kitchen

I bake from my council-registered and fully-insured home kitchen in Ashby, Perth, Western Australia.

My kitchen is a smoke-free, pet-free environment for your peace of mind.

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