From Home Oven to Haute Pâtisserie: Hannah Poole’s Journey Through NOCHI

For Hannah Poole, baking began at home, where butter, sugar, and flour turned into sweet comfort and a growing business. But even with a home-baking operation, Hannah knew there was more she wanted to learn, especially about the science behind the craft. That’s what brought her to NOCHI.

“I wanted to improve my skills and really understand the why behind what I was doing,” she said. “I wanted to get better, not just keep doing what I already knew.”

At NOCHI, Hannah found a space where she could ask questions freely and grow not just as a baker, but as a professional. She embraced the challenge of learning in a collaborative kitchen, even when teamwork tested her patience. “Sometimes, people didn’t know what they were doing, or did way more than you and that competitive pressure was hard,” she said. “But I learned a lot about working with others, and that’s something I’ll carry with me.”

Even the logistics of the program were a test of commitment: Hannah drove an hour each way to attend classes. But every mile was worth it for the opportunity to refine her skills and dream bigger.

Her next step? A storefront bakery all her own; something more refined, more pâtisserie. She’s inspired by French techniques and now feels equipped to take the leap, thanks to what she learned in restaurant planning and costing. “That class helped me see how to actually build the business side of my dream,” she said.

From the home oven to hopes of a brick-and-mortar shop, Hannah is baking her way toward something beautiful and NOCHI is proud to be part of her recipe for success.