Setting the Standard in Professional Baking & Food Business
Judgement-led baking. Commercial clarity.
For food businesses, pastry professionals, and founders who refuse mediocrity.
I’m Faye Palmqvist, a professionally trained pastry chef, consultant, and educator.
This site is an editorial resource for people responsible for quality, margins, and reputation.
Professional Baking Is a Discipline. Not a Trend.
Good baking is not defined by what is viral, decorative, or visually loud.
It is defined by technique, restraint, proportion, and repeatable systems.
Quality is not accidental. It is designed.
My work is grounded in classical pastry foundations, modern professional practice, and a rigorous approach to how ingredients are sourced, handled, and applied in commercial environments.
This is not about shortcuts disguised as efficiency.
It is about learning how to think professionally, so quality becomes consistent, scalable, and commercially viable.
Who This Work Is For - and Who It Is Not
This site is for:
• café and bakery owners
• pastry chefs and teams
• food business founders
• operators accountable for menus, margins, and standards
If you are responsible for consistency, quality, and reputation - you are in the right place.
This site is not for:
• trend-led baking without foundations
• shortcuts framed as expertise
• artificial colour and flavour by default
• baking for attention rather than excellence
There are many places for that.
This is not one of them.
What You’ll Find Here
Industry Essays
Contrarian, standards-led writing on baking, pastry, and food business.
Professional Frameworks
Manuals and tools for margins, menu structure, pricing, and consistency.
Judgement-Based Education
Teaching how to think about baking systems — not just what to copy.
Strategic Resources
For operators who want clarity without chaos.
About Faye Palmqvist
I trained at Le Cordon Bleu London and previously owned and operated a pâtisserie in the UK.
Since stepping back from daily production, I’ve worked as a consultant and educator, helping food businesses improve structure, consistency, and profitability — without compromising standards.
My work sits at the intersection of professional pastry technique, ingredient education, and commercial decision-making.
I teach what most people skip:
how to think — not just what to follow.
Read The Baking Standard
Editorial guidance for food businesses and pastry professionals who care about technique, ingredients, and long-term credibility.
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