About Us

Hi there, welcome to Pebbles.

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I’m Gina, a self-taught pastry chef with a background in fashion editorial, where I spent years working as a fashion editor across leading glossy publications. My career took me between Paris, Seoul, New York and beyond, immersed in image-making, storytelling, and a continual search for beauty, detail, and la joie de vivre.

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It was in Paris, during those formative years in fashion, that my appreciation for French pâtisserie first began to take shape not simply as food, but as composition, craft, and culture. What began as a quiet fascination evolved after the global pandemic into a more intentional entry into the kitchen and a dedicated pursuit of baking as a craft.

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As a mother of two, I started through the rhythm of celebration cakes, each one becoming a space to explore, refine, and experiment with technique, form, and flavour. Over time, this personal practice grew into a disciplined creative process, from self-teaching in my own kitchen to working within others’ kitchens to better understand the industry from within.

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Pebbles is the culmination of that journey. I see it as a small design studio, where pâtisserie becomes the medium for expression. Each creation is considered in both form and flavour, balanced, restrained, and seasonal, guided by a respect for local ingredients and a commitment to simplicity. All products are made fresh, with very little to no artificial flavours or colouring.

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At its core, Pebbles is shaped by a belief that considered hospitality and dining experiences are defined by care, detail, and intention. It exists as a space for thoughtfully composed pâtisserie and private catering, created for intimate gatherings, meaningful celebrations, and everyday moments of quiet indulgence.

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Pebbles is available to order online, at the Christchurch Farmers Market on Saturdays, and through a selection of retailers across Christchurch city. We also host hands-on pastry workshops, as well as intimate tea and pâtisserie pairing sessions at our Sydenham Atelier.

We invite you to join us in this ongoing journey of craft, pleasure, and finely composed pâtisserie.

 

With gratitude,

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Gina Park

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