Raising Baking and Pâtisserie Standards
I write and publish standards-led guidance on pastry technique, ingredient judgement, flavour structure, and troubleshooting.
This site exists to raise the baseline of what “good” looks like in baking and pâtisserie — for professionals, serious bakers, and anyone who cares about craft.
Pastry chef. Former pâtisserie owner. Le Cordon Bleu trained.
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Ingredients, technique, flavour, and troubleshooting. Written for people who care about craft and want work that holds up.
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Most baking content is designed for speed, shortcuts, or trends.
Professional pastry is built on:
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judgement
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structure
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correct technique
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ingredient decisions
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restraint and balance
I publish to explain how professionals actually think, so outcomes become reliable, repeatable, and finished - not just visually acceptable.
What you’ll find on this site
Ingredients that change outcomes
Butter, chocolate, flour, dairy, sugar, salt, fruit, and nuts — what genuinely matters, what doesn’t, and how to prioritise quality.
Technique with professional context
Emulsions, aeration, mixing, temperature control, and why things split, sink, crack, curdle, or dry out — explained properly.
Flavour structure and seasonal judgement
How acidity, fat, sugar, texture, and seasonality work together to create desserts that taste clean, balanced, and intentional.
The Baking Business Reset (2026)
For bakers building a business — not just improving technique.
The Baking Business Reset is a structured framework that applies the same standards-led thinking to menu design, pricing, margins, positioning, and decision-making.
It exists for those who want their business to operate with the same clarity and professionalism as their work.
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View The Baking Business Reset]Meet Faye
I’m Faye Palmqvist, a professionally trained pastry chef and former pâtisserie owner.
I publish because good pastry should not be rare, and because bakers deserve better benchmarks than recycled advice and surface-level instruction.
My role is not to validate existing habits, but to raise the standard of how baking and pâtisserie are understood and practised.
Read my story
Faye’s Baking Standard Notes
Ingredients, technique, flavour, and troubleshooting. Written for people who care about craft and want work that holds up.
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