Lucy sought to merge the two worlds of food and jewellery in a completely new way. She approached Karen Martini, one of her favourite female chefs, to embark on this experimental journey. With Karen's expertise and guidance, Lucy learned the art of rolling dough, a skill that would soon become the foundation of this collection.

With dough in hand, Lucy and Karen fashioned cuffs and rings, that were perfectly imperfect. They called upon their good friend and local restauranteur Carlo Grossi, who graciously offered his fiery oven in his nearby restaurant Ombra Salumi Bar, to awaken the dough, to breathe and expand.

Placing their creations into the oven, they slowly morphed from pallid to golden, cooking a new collection into existence. The jewellery emerged bearing the imprints of their doughy origins with every bubbled air pocket, curve, and ridge to be celebrated in a textural transformation which would soon be cast into precious metal.