Tailored Pastry Workshops for Boutique Hospitality Teams

Based in Chester, UK — Serving Cheshire, the Northwest & Beyond

Selection of modern patisserie desserts and drinks served in a boutique hospitality setting, including choux, tartlets, and mousse cakes by Faye Palmqvist in Chester, UK

Based in Chester, UK — Serving Cheshire, the Northwest & Beyond

Whether you're a boutique hotel, luxury tearoom, café, or culinary team, I offer hands-on patisserie training designed to help your business bake with more confidence, clarity, and craft.

From plated desserts to afternoon tea patisserie, I help hospitality teams refine their techniques, streamline production, and create desserts that look beautiful, taste exceptional — and align with your brand.

All training is available on-site across the UK or from my pastry studio in Chester, Cheshire.

Assortment of modern patisserie desserts including mousse cakes, fruit tartlets, and choux pastries — part of Faye Palmqvist’s boutique patisserie workshop offerings for home bakers and hospitality businesses

Boutique Business Dessert Training

Bring high-level pastry expertise into your team — whether you're refreshing your afternoon tea menu or launching a signature dessert program.

Training topics can include:

Afternoon Tea Pâtisserie — mini tartlets, choux, mousse cakes, cake, verrines, scones
Signature Plated Desserts & Modern Entremets
Seasonal Menu Development — for café counters or hotel dining
Ingredient Integrity — sourcing, structure, freezing & storage
Efficient Production for Small Kitchen Teams

These sessions are designed to be collaborative, practical, and brand-aligned — giving your team real skills, not just recipes.

Based in Chester — available for on-site training across Cheshire, Manchester, North Wales, Liverpool, and the wider UK.

What You’ll Walk Away With

This training isn’t just about making pretty desserts — it’s about levelling up your team’s pastry output with purpose, technique, and commercial clarity.

Your team will walk away with:

Practical skills they can replicate with confidence
Professional techniques adapted to your kitchen’s scale
Seasonal recipes with beautiful finish and thoughtful shelf life
A deeper understanding of ingredients, structure, and flavour
More clarity, less trial and error, and a dessert menu you’re proud to serve

Whether you’re launching a new offering or refining an existing one — we’ll create something elevated and lasting together.

Is This Right for You?

✔️ You’re a passionate hospitality business with a clear aesthetic or brand
✔️ You want desserts that match the quality of your service
✔️ You’re ready to improve your team’s technique, structure, and creativity
✔️ You’re tired of cutting corners and want to bake with craft and confidence
✔️ You value sustainable, real-food ingredients that support flavour and quality

This is ideal for:

Boutique cafés and tearooms
Luxury hotels or B&Bs
Wedding and events caterers
Cookery schools or food studios looking to expand into pastry

About Your Instructor

I'm Faye Palmqvist, a Le Cordon Bleu-trained pastry chef with over 15 years of hands-on experience — including five-star hotels, my own patisserie business, and thousands desserts created in professional kitchens.

After running Sweet Elements Pâtisserie in Chester with my partner Rob, I now focus on teaching others how to bake with clarity, intention, and technique — using clean, natural ingredients and processes that truly work.

I bring not only professional knowledge, but also a deep understanding of how small teams work, the challenges of scaling production, and how to create desserts that balance beauty with commercial reality.