About Faye Palmqvist
Pastry Chef | Consultant | Ingredient Advocate
Crafting Cakes & Desserts That Make Hospitality Memorable
I’m Faye Palmqvist—Lisbon‑born, Athens‑raised, Swedish‑Maltese by heritage, Le Cordon Bleu‑trained, and now based in Chester, UK. For more than two decades I’ve worked in pastry from five‑star hotels to my own boutique patisserie, learning one lesson over and over: exceptional desserts are equal parts technique, ingredient integrity, and economics. When those elements align, guests remember—and businesses flourish.
Why I Work With Hospitality Professionals
Too many cafés, bakeries, and boutique hotels settle for desserts that are sweet but forgettable, costly in labour, and waste‑heavy. My mission is to change that. I help businesses reimagine their cakes and desserts so they:
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Taste as good as they look
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Deliver consistent quality at scale
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Respect seasonality and sourcing ethics
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Contribute meaningfully to revenue and brand reputation
| Principle | In Practice |
|---|---|
| Ingredient Integrity | Organic or pesticide‑free produce, regeneratively‑grown flour, grass‑fed dairy, ethically sourced chocolate. Flavour speaks; additives stay out. |
| Technique With Purpose | Precise, service‑tested methods that turn good ingredients into exceptional, repeatable results. |
| Flavour‑Led Profitability | Balanced sweetness, layered texture, smart portioning—desserts that delight guests and margins. |
| Operational Clarity | Workflows that reduce waste, streamline labour, and fit real kitchen constraints. |
| Sustainable Impact | Decisions that honour the environment, local suppliers, and long‑term business health. |
Credentials At A Glance
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Le Cordon Bleu Diplôme de Pâtisserie, London
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The Savoy, London – Pastry Commis
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London Cake Studio (Owner) – bespoke cakes for private clients, brands & weddings
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Sweet Elements Pâtisserie – Founder & Head Chef (Chester, UK)
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Consultant & Trainer for cafés, bakeries & boutique hotels across the UK
How I Can Help Your Business
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Bespoke Consultancy – menu engineering, cost control, product development, staff upskilling.
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Professional Masterclasses – choux, tarts, entremets, efficient café cakes.
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Private 1:1 Mentoring – virtual or on‑site strategic support for owners and head pastry chefs.
Ready to Reimagine Your Cakes & Desserts?
Book a Free Discovery Call to explore how we can transform your dessert programme.
Faye
Book A Call Today
