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About Nancy

From architecture to patisserie, Nancy Ho is a professionally trained pastry chef based in Brisbane. After appearing on and winning the first season of ‘The Great Australian Bake Off’, Nancy attended the prestigious Le Cordon Bleu in Sydney to study her Diploma of Patisserie and graduated at the top of her class. Refining her pastry and cake skills at premier patisserie Che Dre and Bibelot in Melbourne, Nancy has returned to Brisbane to provide her bespoke cakes to her Brisbane clients. Nancy loves to create classic cakes with a twist, using her professional patisserie skills and creative eye to produce memorable cakes for your next special occasion.

  • LE CORDEN BLEU

    Le Cordon Bleu (LCB) is a world renowned culinary arts institution. You may have heard of LCB being referred to as “the BEST cooking school in the world”, and it is. I am fortunate enough to attend this school and I can’t express how much I love studying here, and how I wake up and literally cannot wait to get to class. The facilities are first class and the educators are experts at what they do. There isn’t a day that goes by where I don’t learn something new, or a better way to do something I’m already doing. The educators share their experiences and demonstrate great cooking & baking skills and refinement so that I can learn how to do things the LCB way. The classes are intense and challenging but also rewarding. And the best part about studying at LCB? As we bake every day, I always have bakes to take home each day for dinner!

  • GREAT AUSTRALIAN BAKE OFF

    Wow. What an adventure! From my architect’s desk at Bickerton Masters to a kitchen set for a reality television show, my life has changed in ways I would not have thought possible! I had never imagined that I would enter, let alone WIN, a show like The Great Australian Bake Off  (GABO). It can only be described as a thrilling roller coaster ride with plenty of highs and way too many downs to recall. From early mornings rising before dawn to all those late nights in the kitchen, there were times I felt like I was literally living in a kitchen. Despite the stress and the challenges, I’ve had the most wonderful journey and I don’t regret it for a moment!

MEDIA & COLLABORATION

  • Tete-a-tete – ElegantMagazine

    Photographer: Elizabeth Grinter Photography, Illuminate Management

    Hair: Nadine Johns-Alcoc

    MUA: Liz Bomben, Global Hair & Makeup

    Styling: Kymberly Louise, Arc Creative

    Model: Jesscia Cavallaro, Dallys Models

    Cakes: Nancy Ho, Nancy Ho Bakes

    Location: French Twist, The Barracks Brisbane

  • Tete-a-tete – ElegantMagazine

    Photographer: Elizabeth Grinter Photography, Illuminate Management

    Hair: Nadine Johns-Alcoc

    MUA: Liz Bomben, Global Hair & Makeup

    Styling: Kymberly Louise, Arc Creative

    Model: Jesscia Cavallaro, Dallys Models

    Cakes: Nancy Ho, Nancy Ho Bakes

    Location: French Twist, The Barracks Brisbane

  • Tete-a-tete – ElegantMagazine

    Photographer: Elizabeth Grinter Photography, Illuminate Management

    Hair: Nadine Johns-Alcoc

    MUA: Liz Bomben, Global Hair & Makeup

    Styling: Kymberly Louise, Arc Creative

    Model: Jesscia Cavallaro, Dallys Models

    Cakes: Nancy Ho, Nancy Ho Bakes

    Location: French Twist, The Barracks Brisbane

  • Tete-a-tete – ElegantMagazine

    Photographer: Elizabeth Grinter Photography, Illuminate Management

    Hair: Nadine Johns-Alcoc

    MUA: Liz Bomben, Global Hair & Makeup

    Styling: Kymberly Louise, Arc Creative

    Model: Jesscia Cavallaro, Dallys Models

    Cakes: Nancy Ho, Nancy Ho Bakes

    Location: French Twist, The Barracks Brisbane