Meet Our Team

Get to know the faces behind Georgette! 

Sarah Landstreet, Founder + CEO


WHAT DO YOU DO HERE?
 
I spend a lot of time advising our lovely customers on the environmental impact of their business' packaging, and more broadly on how to make great design and manufacturing choices.  I also write for knowyourpackaging.com, an educational site we launched in 2019 (along with Abi), and enjoy digging in on ways we can reduce our own climate impact as a business.

WHAT'S THE STRANGEST OR FUNNIEST THING YOU'VE DONE ON THE JOB?
We have an annual pancake flipping race at the office which reliably results in pancakes stuck to the ceiling and heated debates regarding the aerodynamics of floppy food...  It's one of my favorite days of the year.

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...


Abi Conners,
Senior Account Executive


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
, Director of Operations

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!  

Jennifer Appleby Vines, Operations Specialist

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. ;)

Kris Lewis, Account Manager

WHAT DO YOU DO HERE? 
To keep it short, I farm relationships. Georgette has a vast field of seeds planted (thanks to ground work by the OG sales team) and my day to day consists of nurturing those seeds (see: relationships) to facilitate their sustainability and branding growth within the packaging realm.

WHAT'S THE STRANGEST OR FUNNIEST THING YOU'VE DONE ON THE JOB?
Considering I'm still in the early days of my time here at Georgette the list of moments that would qualify as "strange" is long. If I had to pick one though, it would be throwing a ping-pong match against a reputable ER doctor to make him feel welcome at the annual Georgette Ping Pong tournament.

WHAT'S YOUR TOTALLY INNOVATIVE, $1,000,000 PASTRY HYBRID IDEA?   
Picture a savoury croissant. Stuff it with creamy, jalapeno Mac n Cheese. Top it with a salt and pepper seasoned fried egg. You have yourself the M.E.C (Mac n' Egg Croissant). Catch it soon at your local lunch saloon.

Sara McMurphy, Operations Support

WHAT DO YOU DO HERE? 
I drink cold tea while helping our logistics team orchestrate the Symphony Of Shipments that happens here every day. I also have a daily minimum requirement of two lame jokes.

WHAT'S THE STRANGEST OR FUNNIEST THING YOU'VE DONE ON THE JOB?
At Christmas I made gingerbread macaron boxes (instead of gingerbread houses or boys) for our team to decorate with icing and sprinkles. (We are SUPER into bakery packaging here).

WHAT'S YOUR TOTALLY INNOVATIVE, $1,000,000 PASTRY HYBRID IDEA?   
I've been thinking of a travel-friendly expandable cereal - extremely compact, grape-sized bowls of wholesome goodness that expand into normal cereal scale when you add milk, or your preferred milk alternative.
Or Mood Candy - sweets that react to your body chemistry morph into different flavours, suited to your current emotional requirements.

Jaymie Flowers, Senior Account Executive

WHAT DO YOU DO HERE? 
Does harassing my coworkers to answer my 1000 questions a day count? What about making great shareable snack plates for the team at lunch?
Okay, okay, they really pay me to build and maintain long lasting relationships with new and existing customers. I help develop and support brand awareness, while managing the project from start to finish. Being new to the business, I am learning so much everyday, while focusing on what I do best - having great conversations!

WHAT'S THE STRANGEST OR FUNNIEST THING YOU'VE DONE ON THE JOB?
Learning how to do the pancake toss was a challenge. Once I figured out I was better at the overhand pancake whip, we were in business!! :p

WHAT'S YOUR TOTALLY INNOVATIVE, $1,000,000 PASTRY HYBRID IDEA?   
I knew this question was coming! As someone who loves a salty treat, I picture a salted soft pretzel with a nutella filling! Can you see yourself at the movie theatre with soft nutella pretzel bites? I mean YUM!

Jennifer MacKenzie, Operations and Pre-production Specialist

WHAT DO YOU DO HERE? 
I help transfer sales orders through the art process to production.  

WHAT'S THE STRANGEST OR FUNNIEST THING YOU'VE DONE ON THE JOB?
In a previous role, I went along a regional road to pick up garbage as part of the Adopt-a-Road program that the company was participating in. We enjoyed a team lunch and lemonade afterwards.  

WHAT'S YOUR TOTALLY INNOVATIVE, $1,000,000 PASTRY HYBRID IDEA?   
I like savoury pastries, so I'd create a bean/cheese/guacamole or chicken/cheese/guacamole hybrid.

Jennifer Taylor Weeks, Account Manager

WHAT DO YOU DO HERE? 
As an Account Manager I have the pleasure of building relationships with our customers and brainstorming ways to bring their best branded packaging game! You'll find me pouring over our customers' stunning socials while providing inspiration and solutions that fit the spend and the footprint... All with way too many tabs open on my desktop. Best perk of my job is working with an amazing team of individuals at Georgette, and most definitely the ongoing slack commentary! 

WHAT'S THE STRANGEST OR FUNNIEST THING YOU'VE DONE ON THE JOB?
Not sure if this is strange or funny, but trying to hail a cab in Shenzhen at the end of the work day takes some serious moxie and a certain amount of risk to your physical well being.... oh, and a lot of walking. Yeah, it's pretty much impossible.  

WHAT'S YOUR TOTALLY INNOVATIVE, $1,000,000 PASTRY HYBRID IDEA?   
I think a lemon meringue and boba mash up would be pretty interesting, either in pie form or a filled puff pastry. Might have to try both!

Matt Gardy, Senior Sales Executive 

WHAT DO YOU DO HERE? 
I'm a proud member of the FANTASTIC sales team at Georgette Packaging. I work with our current and prospective clients to create unforgettable packaging for their ambitious brands. 

WHAT'S THE STRANGEST OR FUNNIEST THING YOU'VE DONE ON THE JOB?
In a previous role, a colleague of mine was brutally attacked by a mother goose in the parking lot after he parked too close to her nest. I spent a solid 20 mins laughing hysterically while trying to assist him in fending off this disgruntled goose so he could get inside the building.  

WHAT'S YOUR TOTALLY INNOVATIVE, $1,000,000 PASTRY HYBRID IDEA?   
I am a big fan of pizza and craft beer so it would likely involve pepperoni, mozzarella cheese and bacon wrapped in a craft beer infused dough and baked to perfection in a wood oven.

Kaitlin de Gouw, Executive Assistant 

WHAT DO YOU DO HERE? 
As Executive Assistant, I directly support our executive team members and our overall business objectives. I am hands on in supporting a variety of projects and help to bring our big ideas to life.  

WHAT'S THE STRANGEST OR FUNNIEST THING YOU'VE DONE ON THE JOB?
I love organizing dress up days. It’s always fun to see everyone wearing anything from Hawaiian shirts to sports jerseys to pajamas. Things get a little awkward though when a visitor shows up to the office unexpectedly and you’re dressed in a pajama onesie. 

WHAT'S YOUR TOTALLY INNOVATIVE, $1,000,000 PASTRY HYBRID IDEA?   
I’m envisioning an epic Flap Jack Stack where each pancake is a different, yet complimentary, flavour. The stack would be 8-10 buttermilk pancakes high with layers of fresh fruit in-between and a large canal cut out down the middle to house the maple syrup. Topped with whip cream and garnished with bacon crumble.