Meet Our Team

Get to know the faces behind Georgette! 

Sarah Landstreet, Founder + CEO


WHAT DO YOU DO HERE?
 
I hand-wash the leaves of our office plants, do the Instagram lineup, and describe clothing colours using Pantone codes.

WHAT'S THE STRANGEST OR FUNNIEST THING YOU'VE DONE ON THE JOB?
Attended a business meeting dressed as a nun - with Amanda, who was dressed as a leopard.

WHAT'S YOUR TOTALLY INNOVATIVE, $1,000,000 PASTRY HYBRID IDEA?   
Filling croissants with whipped, glow-in-the-dark cheesecake filling - the ‘croix-glowy’. Or, high density marshmallows that act like a submarine in your hot chocolate (variable density) rather than bobbing around on the top and sticking to your nose, and then you run out completely and get bored by the rest of your hot chocolate...

Amanda Park, Consultant

WHAT DO YOU DO HERE? 
I’m a consultant/sales rep/professional doughnut taster (feel free to send samples ;) ). I spend my days chatting with our amazing customers about what they’re looking for and guiding them towards the packaging that would work best in each situation. I’m your typical start up employee which means being able to jump into any job thrown my way! 

WHAT'S THE STRANGEST OR FUNNIEST THING YOU'VE DONE ON THE JOB?
There was one moment on the job when I found myself climbing through a bush with Sarah, who was dressed as a nun. Enough said.

WHAT'S YOUR TOTALLY INNOVATIVE, $1,000,000 PASTRY HYBRID IDEA?
 
A FROOKIE! Deep. Fried. Cookie. Yes please!


Abi Conners,
Consultant


WHAT DO YOU DO HERE?

I help our clients develop their packaging and consult on design, branding, logistics, and social media to make their businesses (and overall packaging strategy) better. I also run around like a chicken with my head cut off and love every moment of it!

WHAT'S THE STRANGEST OR FUNNIEST THING YOU'VE DONE ON THE JOB?
My first day on the job, we needed someone to hold packaging for a photo shoot that we were doing. So I spent my day as a hand model, believe it or not. If you look at pictures of your hands long enough, you start to get really weirded out. I’ve haven’t been able to look at my hands the same way since.

WHAT'S YOUR TOTALLY INNOVATIVE, $1,000,000 PASTRY HYBRID IDEA?

This question has filled me with turmoil. I have a major sweet tooth, so you could probably mash anything together and I would love it. I used to love strudels as a kid, so I have a theory that they’d taste really amazing with ice cream in them. I also dream about somehow mashing up cinnamon buns and bagels. Or anything to do with s’mores or M&Ms. Honestly, I could go all day.


Sarah Thomas
, Logistics

WHAT DO YOU DO HERE?
Keep everything organized, come up with new efficient ways of doing things, and try to keep order amongst the troops. Lots of accounting, lots of shipping, and lots of customer service handling, with a touch of HR on the side. 

WHAT'S THE STRANGEST OR FUNNIEST THING YOU'VE DONE ON THE JOB?
Speaking to someone’s Grandma late at night (we were in different time zones) to get their card payment information so that their shipment didn’t get delayed! 

WHAT'S YOUR TOTALLY INNOVATIVE, $1,000,000 PASTRY HYBRID IDEA? 
Any kind of British dessert wrapped in Grandma Thomas’ famous pastry. She's 96 years old, so it's a very tried and tested recipe! It's like a shortcrust pastry with a secret ingredient making it puffy, light, and really really tasty. The British desserts could be anything from millionaires shortbread to trifle - and anything with custard!  

Brianna Fitzgerald, Consultant

WHAT DO YOU DO HERE?
In one sentence: I help cool businesses create epic branding and packaging that makes customers love them.

WHAT'S THE STRANGEST OR FUNNIEST THING YOU'VE DONE ON THE JOB?
I went to a dog bakery that had Trudeau dog biscuits. It was pretty hilarious. The owner told me she’s also done wedding cakes for dogs getting married. I ended up sampling the dog treats while I was there…

WHAT'S YOUR TOTALLY INNOVATIVE, $1,000,000 PASTRY HYBRID IDEA?

Alcohol infused cookie dough popsicle, aka WHOA Dough. I would infuse cookie dough with alcohol, dip it in chocolate, freeze it, and have a wild time.

Jennifer Appleby Vines, Logistics

WHAT DO YOU DO HERE?
I work in operations and logistics, so most of my day is spent getting customers' boxes and cups to them as quickly as possible. I take them through the process from the time the order is put into production, to the time they receive it, and answer any questions they have along the way. 

WHAT'S THE STRANGEST OR FUNNIEST THING YOU'VE DONE ON THE JOB?
Either micro-deliveries to local coffee stores or being a human assembly line for box deliveries. We’re located on the third floor of an old building with no elevators, which can get a little crazy when we’re storing things. It’s something I didn’t expect, but it’s a fun part of the job to get outside and meet our customers face to face.

WHAT'S YOUR TOTALLY INNOVATIVE, $1,000,000 PASTRY HYBRID IDEA?
I haven’t actually fine-tuned this idea yet. I think there’s an opportunity to bring back the jello molds from the 60s. Its time has come! Maybe it involves alcohol too. ;)

Maggie Arai, Marketing 

WHAT DO YOU DO HERE?
I run the marketing show! I’m responsible for making rainbow cakes for our Instagram stories, interviewing our clients for informative case studies, and getting the word out there about how awesome Georgette is. ;)

WHAT'S THE STRANGEST OR FUNNIEST THING YOU'VE DONE ON THE JOB?
About a month after I started here, we threw this big party, and I was involved in organizing it. That meant finding and inflating a whole bunch of panda shaped balloons, buying hilarious gudetama-themed prizes (if you don’t know gudetama, look him up), and carting an enormous helium balloon around downtown Toronto. It was a blast.

WHAT'S YOUR TOTALLY INNOVATIVE, $1,000,000 PASTRY HYBRID IDEA?
PRETZEL CINNAMON BUNS. I’m in love with soft pretzels, and I think if you replaced normal cinnamon roll dough with a super soft, fluffy, cinnamony pretzel dough and covered the whole thing in cinnamon sugar, pecan bits, and icing… it would be heaven.

Nageen Qayumi, Logistics

WHAT DO YOU DO HERE? 
I wear multiple hats so I’m involved in all the functional areas of the business! I empower our sales team, improve operations, and lead strategic initiatives to make Georgette more effective at serving our clients. I also love researching and digging into data to help us make proactive decisions. Throw anything my way and I’ll handle it ;).

WHAT'S THE STRANGEST OR FUNNIEST THING YOU'VE DONE ON THE JOB?
First week on the job, I led the Health & Safety training. As part of the training, we identified all the fire hazards in our office. This came in handy because a few weeks later we had a toaster oven mishap! Don’t worry, we are still in business – Georgette’s fire squad saved the day!

WHAT'S YOUR TOTALLY INNOVATIVE, $1,000,000 PASTRY HYBRID IDEA?   
Cream horn ice cream sandwiches! Cream horns are traditionally filled with cream but I think a pistachio flavoured ice cream horn would make an amazing summer snack!