Born and raised in Jakarta, Indonesia, Natasha fell in love with sweets from a young age. Weekend visits for martabak (a beloved Indonesian pancake) became a ritual, but it was the making process that captivated her most. She would watch closely as each pancake was cooked, brushed with butter, and layered with fillings. When asked about her dream, her answer was always certain: to become a martabak seller.

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It wasn’t until high school that she began to seriously pursue her long-held passion. What started as a childhood dream gradually evolved into something larger. Natasha moved to Sydney to study patisserie at Le Cordon Bleu, training as a professionally qualified pastry chef.

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In 2013, while completing her bachelor’s degree, she began a small side business, Petite et Belle, creating macarons and celebration cakes. She went on to work in some of Sydney’s most respected restaurants and patisseries, refining her craft along the way. Although she valued the experience, she felt a quiet pull toward something more personal.

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She stepped away from the commercial kitchen and returned to her own where each cake could be created with intention, care and creative freedom.

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She named it Flourette.