Alison Thompson has worked with the world's finest pastry chefs in Melbourne and London, such as Philippa Sibley and Mich Turner, and has spent time at the famed Little Venice Cake Company in the UK. She has traveled throughout Europe, carrying out extensive research into the origins and evolution of various cakes, pastries, and desserts. Alison now runs her own busy cake-making business just outside Melbourne, and works as a consultant pastry chef. Her previous books include Bake and Macaron.