About Faye Palmqvist
Pastry Chef · Baking Teacher · Ingredient Advocate
I’m Faye, Lisbon-born, Athens-raised, Swedish-Maltese by heritage, now based in Chester, UK. I fell in love with baking at the kitchen table as a kid. Years later I left a corporate marketing job, trained at Le Cordon Bleu London, built a busy custom cake business in London, and then opened Sweet Elements Pâtisserie in Chester with my partner, Robert.
My mission today is simple: help home bakers create elegant, consistent desserts using clean ingredients and professional technique—from mini loaf cakes to modern tarts and buttercreams—without making it complicated.
My Ethos
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Ingredient integrity: organic and regenerative where possible; real fruit; quality chocolate. No artificial flavours and no artificial colours. I colour naturally with fruit/veg powders, teas, and purées.
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Technique with purpose: precise, repeatable methods adapted for a home kitchen.
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Balanced flavour: less sugar, more flavour; texture and contrast that make desserts memorable.
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Practicality: clear steps, weights in grams, plus shelf-life and storage guidance.
What You’ll Find Here
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Chef-level recipes you can actually make at home
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Mini loaf cakes, plus tarts, choux pastry, custards, ganaches, biscuits and more
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Troubleshooting & technique deep dives (ganache ratios, syrups, freezing, scaling)
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Seasonal ingredient spotlights & sourcing tips (UK/US friendly)
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Printable labels & tools for gifting or small-scale selling (care cards, allergen labels)
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Guides for turning passion into a tidy side income (pricing, simple marketing, quick websites)
If you’re a home baker aiming for pâtisserie-level results with clean, reliable technique, you’re in the right place.
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Le Cordon Bleu–trained pastry chef · Former owner, London Cake Studio · Founder, Sweet Elements Pâtisserie (Chester)
· Baking teacher & consultant · 21,000+ bakers in my FB community
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