Pastry made with genuine craft.

Hai grew up in a Vietnamese family where food was the centre of everything — layered, aromatic, made with care. That instinct for flavour never left. It just found a new language in French pastry: the precision of lamination, the depth of a proper crème pâtissière, the balance of butter and technique.

That combination — Vietnamese sensibility for taste, French discipline in method — is what makes Hai's pastry distinct. It isn't just technically correct. It tastes the way good pastry should taste.

Hai holds a Certificate IV in Bakery and Patisserie and has spent years earning her craft across some of the most demanding kitchens in Australia and New Zealand — from the artisanal bread and puff pastry production lines at SkyCity Auckland, to fine dining dessert menus at the Hilton's acclaimed Fish restaurant, to catering for 600-guest corporate events at the Pullman.

Today, Hai leads pastry production at ICC Sydney — Australia's premier convention venue, where the margin for error is zero and the standard never drops. Producing thousands of items daily for heads of state, black-tie galas, and sold-out conferences. The kind of kitchen that either makes you or breaks you.

It made her.

Oven To You is the natural next step — all of that precision, creativity, and hard-won experience, brought home. Focused entirely on you.

We bake to order. No par-baking, no freezing, no overnight holding. When you order, we bake. Your pastries are made fresh and delivered to your door.

We use Australian free-range butter, quality flour, and seasonal produce wherever possible. These aren't marketing claims — they're the choices that make the pastry taste the way it does.

Oven To You is a small operation. That's by design. Small means every item gets the attention it deserves. It means Hai makes everything personally. It means quality isn't outsourced.