Who is Annabel?
I'm a pastry chef-turned-chocolatier based on the edge of the Cotswolds in Oxfordshire.
I opened Annabel's Patisserie in 2019 after the sudden and unexpected loss of my Step Dad, Kim. His death inspired me to re-evaluate my life and consider my relationship with the hospitality industry, which was not a positive one.
I wanted to build a life on my own terms and have a career path and lifestyle that reflects my values.
Equality, Justice, and Access to Health
Three things that are of paramount importance to me.
Inequality: is rife in the hospitality industry. Only 30% of chefs are women and time spent in certain kitchens highlighted why this might be. Sexism, misogyny, sexual harassment weren't uncommon.
Justice: Unpaid overtime and excruciatingly long hours are considered part and parcel of working in kitchens; both remain difficult to challenge as they're widely accepted as part of the culture. The more time I spent in hospitality, the more I was becoming increasingly aware of how low the standards were in comparison to other industries.
Access to health: Finding ways to fit in a proper night's sleep or a balanced meal are hard enough when working 16+ hour shifts, let alone finding the time or energy to exercise. Days off would often be spent catching up on sleep.
The experience of losing my Step-Dad taught me about the fragility of life and gave me an intense gratitude for my health. Excessive alcohol, smoking, and substance abuse are all commonplace in hospitality and are often used as aids to unwind or to switch your body into "downtime" when you're feeling wired at the end of a busy service.
Finding ways to nourish my body without scrutiny became increasingly difficult and I'd often have to make the call between an hour's nap between services or an hour's workout.
How is Annabel's Patisserie different?
Equality: The starting wage at Annabel's Patisserie is £15/hour. Shifts are 8 hours (with food and breaks), and we don't work evenings.
I have offered workshops and Tastings at discounted prices for people on lower incomes, and hope to do more of this in future.
I use 100% traceable, B-Corp certified chocolate, mostly in the form of Valrhona.
This is a brand close to my heart as they're extremely proactive in eliminating exploitation in cocoa farming. You will see this reflected in the price of my products but it's always something I'm happy to discuss in greater detail.
Justice: Building a platform where I can speak freely about these topics has been vindicating. I blog about these topics, discuss them on Instagram, and bring them in to my Chocolate Tastings. Lots of the general public are oblivious to kitchen culture so it's been interesting to discuss it.
Alongside AP, I'm training as a therapist and hope in future to find more ways to really hone my passion for justice.
Access to Health: Running my own business has given me the time and space to nurture my body. Since starting AP I've run two marathons and an ultra marathon, amongst many other fitness-related conquests.
I've also qualified as a nutritionist and continue to educate myself on my relationship with food, body, and work.