WELCOME

How It All Began

After 12 years working as a pastry chef and baker, I started Happy Haus in 2017 while living in Southland, as a way to step away from the food industry and build something more sustainable long-term.

I ran the business full-time in Southland for about three years before COVID, pregnancy, and becoming a first-time mum all arrived at roughly the same time. After relocating to Christchurch, I took a few years away from work while Bellamy was little, and have gradually rebuilt the business part-time over the last couple of years. 

The name Happy Haus reflects both my Swiss side and the values I try to bring into my work: consistency, care, attention to detail, and a practical approach that prioritises quality over shortcuts. I wanted the business to feel professional, but still warm and approachable, something that felt grounded in both Swiss quality and Kiwi care.