About Natalie Paull

Natalie Paull has been baking and loving all things sweet for more than twenty-five years. She started cooking in professional kitchens at the age of eighteen and spent her formative years working with Australian food luminaries Maggie Beer and Stephanie Alexander. Nat opened the cultish but tiny blink-and-you’ll-miss-it Beatrix Bakes in inner-city Melbourne in 2011. Crowds line up in the rain to secure a slice (or more!) of the day’s ever-colorful – and delicious – offerings. In following her heart and baking the cakes she loves to eat, Nat has established a reputation for melding the traditional pillars of cake baking with her distinct brand of irreverent innovation. Also, she eats a lot of cake. Every day.

Slices of lemon confit on a white oval platter.

Lemon Confit

Sweetly tart and almost too pretty to use, these translucent slices of citrus lend a quiet loveliness to all manner of desserts.

A bowl of sweet whipped ricotta cream, a halved lemon, two vanilla beans, a knife, and a small glass on a marble surface.

Sweet Whipped Ricotta Cream

A little more indulgent than plain old whipped cream. A little less full tilt than luscious mascarpone. And oh so lovely. Like us, you’re gonna be smitten.