Our Story

Parents, bakers and lovers of life, three elements that are at the heart of O’Chim

My grandmother, O’Chim, would today be an innovator. She wasn’t afraid to ask questions, and break rules in the name of invention. But back in the 1940s, she was labelled a tomboy, strong-willed and different.

She was a bride at 17, a mother shortly afterwards, and a fiercely creative individual all her life. She turned out fine embroidery, played the mandolin, and cooked with the precision of a professional chef. When she married into a conservative, hierarchical clan, she found herself in a stranger’s kitchen, there to be judged by her ability to cook. But with the sharp mind, grit and humour that came to define her, she quickly mastered the terrain.

She became an apprentice to her husband’s third aunt, the best cook in their community. And, although my grandmother’s mentor didn’t like people as a rule, she grew so fond of O’Chim that she revealed the hacks, politics and nuances of how the Yeos ate: they were picky, penny-pinching and proud. My grandmother listened, and driven to perfectionism, achieved an excellence that bought her the respect of her mercurial in-laws.

As her own brood grew to six, she imparted to her children and later, their children, all the pride she took in making these meals, as well as her sensibilities. That, along with a love for music, creative expression, and the joy of watching people light up when they tasted something made with heart. It was just her way.

It’s that spirit that drives my kitchen today. Each pie and cake goes out with love, and a nod to the way my grandmother did things, with a great deal of heart, and a whole lot of pride.