About Faye

I’m Faye Palmqvist, a professionally trained pastry chef and former pâtisserie owner.

My work is rooted in standards: ingredients, technique, flavour, and the decisions that determine whether a dessert is genuinely good or merely sweet.

I trained at Le Cordon Bleu London and spent years working in real production environments, where consistency, quality, and judgement matter far more than trends. Running my own pâtisserie sharpened that further. You learn very quickly what holds up and what does not.

This site exists because much of the baking information available online does not reflect how good pastry is actually made.

Why I publish

A lot of baking content focuses on output rather than understanding. Recipes are repeated, shortcuts are normalised, and quality becomes subjective.

The result is predictable:

• inconsistent results

• wasted ingredients

• desserts that look impressive but eat flat

• no clear benchmark for what “good” should taste or feel like

I publish to change that baseline.

Here you’ll find standards-led writing on pastry technique, ingredient sourcing, flavour structure, and troubleshooting — written from professional experience, not theory.

This is not about chasing novelty or producing endless recipes.
It’s about clarity, judgement, and work that holds up.

What this work is (and isn’t)

This is not a recipe blog.
It’s not trend commentary.
And it’s not packaged as motivation or business coaching.

It is editorial, educational work for people who care about craft — pastry professionals, serious bakers, and anyone who wants better reference points for quality.

If you want to understand why something works, not just how to repeat it, you’re in the right place.

The Baking Standard (coming Soon)

Alongside free Insights, I will be publishing The Baking Standard, a paid subscription where I share deeper work I don’t release publicly.

That includes seasonal thinking, ingredient judgement, technique breakdowns, and professional frameworks as they develop.

It’s published deliberately, in stages, and built for long-term reference — not consumption speed.

A note on credibility

I don’t rely on hype or volume.
My credibility comes from training, production experience, and a body of work built over time.

Le Cordon Bleu trained.
Former pâtisserie owner.
Published collections and technical guides.

If you’re new

If you’re just arriving, start with the Insights.
They’ll give you a clear sense of how I think and whether this work is right for you.

If you want the deeper layer, you can join the waitlist for The Baking Standard↓