Friends since high school, these two women shared a love of good food and had discussed business ideas for years. Fun ideas turned into a serious project when they saw a gap in the niche market of artisanal gluten free baking and started dreaming up Origin Bakery.
Tara's pastry chef expertise and Marion's skill in researching and customer service meant a very interesting time of planning and experimenting with gluten-free ingredients before launching the business in Victoria.
This creative team continues to come up with innovative ideas, so stay tuned for exciting things!
Tara Black began her culinary training in high school and continued through college. She later decided to pursue a baking apprenticeship in Victoria and was awarded Top Apprentice in BC upon completion. Since starting her apprenticeship journey on the sweet side of the kitchen Tara spent over 10 years building her career as a pastry chef before embarking on Origin with Marion. She worked among talented chefs and bakers at The Empress, Pure Vanilla, La Collina, The Inn at the Laurel Point and more.
At Origin she has maintained a steady roster of baking apprentices and loves to teach. She also enjoys exercising her culinary talents in fundraising events as a member of the Island Chefs' Collaborative, a community of chefs who help fund local farms.
Marion Scott completed her education in languages and linguistics before realizing she had more interest in food! She trained in the culinary program at Camosun College, expanding her knowledge through work at chocolateries, butcher shops, and fine restaurants throughout Canada and Europe.
Before opening Origin, Marion fueled her love for travel and honed her customer service by working as a flight attendant at WestJet. Taking advantage of the cheap flight benefits, these ladies made the brilliant decision to organize their business plan on the beaches of Maui. Obviously!
Marion's favourite part of work is applying her artistic and investigative flair to Origin's social media and website.