THE COOK BEHIND THE RECIPES
Hi, I’m Jo.
I come from a family that has owned a restaurant for generations, so food, hospitality and sharing meals have always been an important part of my life.
Cooking has always been part of my story.
I started young—making fresh pasta at six and pancakes for friends after sleepovers at eight. What began as childhood curiosity grew into a lasting love of cooking and baking, shaped by family recipes, years of practice and an appreciation for the small details that make food memorable.
I also completed a minor in nutrition at university. That background helps me think carefully about ingredients, portions and clear food-safety guidance, while keeping the recipes comforting and approachable.
Why I created The Butter and Bloom
When I crave something, I become a little obsessed with getting it just right. I make it, adjust it and try it again, paying attention to flavour, texture and the visual cues that help a home cook succeed. The Butter and Bloom is where I preserve treasured family recipes and share the comforting meals and beautiful bakes that bring people together.
How recipes are presented
Personal recipes are identified by their handwritten or family notes. Directions are expanded for beginners, practical substitutions are clearly distinguished from the original recipe, and nutrition figures are only shown after they have been checked against the exact ingredients and serving size.