Setting Standards in Baking & Food Education
Professional baking is not about trends, shortcuts, or excess.
It is about judgement, restraint, and doing things properly.
I’m Faye Palmqvist — a professionally trained pastry chef and educator.
My work focuses on professional technique, ingredient integrity, and standards-led decision-making for those who take baking, food, and craft seriously.
This is a space for clarity, quality, and long-term credibility.
Begin With the Education
Professional Baking Is a Discipline, Not a Trend
Good baking is not defined by what is popular, viral, or visually loud.
It is defined by technique, judgement, and restraint.
Quality is not accidental. It is designed.
My work is grounded in classical pastry foundations, modern professional practice, and a rigorous approach to how ingredients are grown, sourced, and handled. I teach professional ways of thinking about process — from structure and balance to sweetness, and proportion.
This is not about shortcuts or surface-level instruction.
It is about learning how to bake properly, so quality becomes repeatable, scalable, and credible.
Who This Work Is For - and Who It Is Not
This Site Is For
- People who care about repeatable quality, ingredient integrity, and professional standards — whether they bake at home or build food businesses.
This Site Is Not For
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Trend-led baking without foundations.
Shortcuts framed as efficiency.
Artificial colour and flavour by default.
Baking for attention rather than excellence.There are many places for that.
This is not one of them.Why this works better:
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Fewer categories
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More confidence
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Less justification
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What You Will Find Here
Clear systems
Scaling, pricing, and consistency without chaos
Technical manuals
Professional reference frameworks built for repeatability
Long-form essays
Deep dives into baking technique, ingredients, and standards
About Faye Palmqvist
I trained at Le Cordon Bleu London and previously owned and ran a pâtisserie in the UK.
Since stepping back from daily production, I’ve worked as a pastry consultant and educator, helping bakers and food founders improve consistency, structure, and profitability — without compromising standards.
My work sits at the intersection of professional technique, ingredient education, and sustainable business thinking.
I teach what most people skip:
how to think, not just what to follow.
Start With the Education
If you are new here, begin with the education.
Explore the articles, manuals, and frameworks.
Apply what matters. Ignore the noise.
Return when you are ready to go deeper.
This is long-term work — and that is the point.
Read The Baking Standard
Editorial guidance for bakers and food founders who care about technique, ingredients, and long-term credibility.
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