Kath Clarke

Kath Clarke

There is no denying Kath feels a sense that "everything is right in the world" when she bakes!

So much so, she left an established career in TV, to fulfil her baking urge, after being offered a coveted job in Rose Bakery, Paris.

With no formal training in pastry, Kath and her husband moved to Paris, so she could work alongside Cordon Bleu-trained pastry chefs, and of course, Rose, in the heart of the 9th Arrondisement.

Her overseas travel ticked off a foodies itinerary including, of course Italy, where she attended the Slow Food Salone in 2008.

Coupling this experience with a year of living in Tokyo, Kath moved home to put her new knowledge into action, creating Frank, Food & Me.

The Melbourne-based baking hub produces baked goods with a conscience from sustainable and seasonal sources; her friends at the local farmers' market.

She reproduces and tweaks treasured family recipes in line with the Slow Food's movement of maintaining food traditions and knowledge, drawing always upon her natural and seasonal upbringing in Tasmania.

She celebrates the small-scale, heritage varieties, and has a passion for chatting and sharing all things baked and yum to her customers at her Farmers' Market stall each weekend.

There is no denying Kath feels a sense that “everything is right in the world” when she bakes!

So much so, she left an established career in TV, to fulfil her baking urge, after being offered a coveted job in Rose Bakery, Paris.

With no formal training in pastry, Kath and her husband moved to Paris, so she could work alongside Cordon Bleu-trained pastry chefs, and of course, Rose, in the heart of the 9th Arrondisement.

Her overseas travel ticked off a foodies itinerary including, of course Italy, where she attended the Slow Food Salone in 2008.

Coupling this experience with a year of living in Tokyo, Kath moved home to put her new knowledge into action, creating Frank, Food & Me.

The Melbourne-based baking hub produces baked goods with a conscience from sustainable and seasonal sources; her friends at the local farmers’ market.

She reproduces and tweaks treasured family recipes in line with the Slow Food’s movement of maintaining food traditions and knowledge, drawing always upon her natural and seasonal upbringing in Tasmania.

She celebrates the small-scale, heritage varieties, and has a passion for chatting and sharing all things baked and yum to her customers at her Farmers’ Market stall each weekend.

Guest Recipes