How I Went from Safari Camps to Small-Batch Toffee

Before founding Toffee Temptations, I spent over a decade in luxury hospitality—managing hotel teams, delivering guest experiences, and working across five countries. But my path into small-batch sweets started in an entirely different place: the South African bush.

At 18, I moved from England to South Africa to train as a safari guide. After six months of training, I stayed on to work at a small safari lodge, where I got my first real exposure to hospitality—welcoming guests, assisting with service, and helping create moments of calm in the wild. I didn’t realize it then, but that lodge planted the seed for a much bigger journey.

🌍 From Hotels to Homemade

After returning to the UK, I pursued a Bachelor’s Degree in Hotel Management at the Edge Hotel School, followed by a Master’s in International Business in Hotel, Resort, and Spa Management from the Swiss Hotel Management School in Leysin.

From there, I launched a global hospitality career:

Interned in Thailand
Held roles in England, D.C., and Hawaii
Worked with major brands like IHG, Accor, and Four Seasons

My last role was as Assistant Director of Housekeeping at the Four Seasons Resort O‘ahu, where I managed operations for a large housekeeping team. I loved the energy and structure of the hotel world—but after over a decade in the industry, life changed in a new and wonderful way.

👶 Making Space for Family

After having my daughter Sophia, I knew I wanted something different. My husband is a chef, and with both of us working in hospitality, our schedules were nearly impossible to coordinate—especially since most of our jobs required working weekends, when childcare simply isn’t available.

I wanted a business that allowed for creativity and purpose, without sacrificing time together as a family. That’s when Toffee Temptations was born.

🍬 The Start of Toffee Temptations

In 2025, I launched Toffee Temptations—a Maryland-based small-batch toffee business focused on quality, creativity, and connection. I started crafting toffee that blended nostalgic flavors with unexpected twists: Banoffee, Lemon Lavender, Cappuccino, Orange Cardamom, and of course, timeless favorites like Almond and Pistachio, available in white, milk, or dark chocolate.

Each batch is handmade and packaged to order, sold under Maryland’s Cottage Food Law. It's a small operation, but one that allows me to do meaningful work while being present for the moments that matter most.

✨ What’s Next

Whether I was working in five-star hotels or stirring toffee at my kitchen stove, the goal has always been the same: create something memorable.

Now, I’m focused on growing Toffee Temptations locally, developing new flavors, and building a business that fits around the life I love—not the other way around.

Thank you for being part of the journey.
Explore our current flavors and see what happens when hospitality meets handmade sweetness—family first.