Who we are
Siu Jione
She is a full time mother and currently the sole baker at Tala kei Kapa. No prior experience in business or any formal culinary training. She is a self taught allergy conscious baker. Learning to bake gluten free and dairy free was necessary for herself and her family’s dietary restrictions. The disappointment in the texture and taste of the store bought gluten free and dairy free products, drove her to develop a unique gluten free flour recipe and other pastry recipes. She was born in Tonga, but spent her early childhood living in Australia and the US. She spent most of her teenage years in Tonga before moving to Fiji to study, work and now to raise her family. She has a Master of Science in Climate Change from the University of the South Pacific and a Master of Science in Geographical Information System from the University of Leeds, UK. Siu has a background in teaching, having taught in secondary schools in Tonga with experiences in tertiary teaching at the University of the South Pacific. She specialises in data management, population and health geography, applied GIS, capacity building, participatoryGIS (PGIS) and community based GIS.
Mojito Jione
He is the enthusiastic guinea pig to Siu’s baking and a loving father to their child. Mojito works for the University of the South Pacific (USP) and specialises in Education technologies, instructional design and open education practices with over 10 years of experience. He currently holds the position of Open Education Design Architect at the Centre for Flexible Learning. He graduated in 2018 with his Master in Information Systems from the USP. He also holds a Postgraduate Diploma in Information Technology, a Graduate certificate in Tertiary Teaching and a Bachelors of Science degree in Information Systems and Engineering Technology.