Raise your baking standards.
Standards led writing on pastry technique, ingredient sourcing, flavour structure, and troubleshooting, from pastry chef Faye Palmqvist.
Pastry, cakes, tarts, chocolate, buttercreams, viennoiserie, and seasonal desserts.
Le Cordon Bleu trained, former pâtisserie owner, published collections and technical guides.
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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 not built for quality.
A lot of online advice is repetitive, vague, or designed for shortcuts. The result is predictable: inconsistent outcomes, wasted ingredients, and desserts that look fine but taste flat.
This site exists to change the baseline. You will learn how professionals think, choose ingredients, build flavour, and troubleshoot properly so your results become reliable, cleaner, and more finished.
What you will learn here
Ingredients that change outcomes
Butter, chocolate, flour, dairy, sugar, salt, fruit, nuts. What matters, what does not, and what to prioritise when quality is the goal.
Technique with professional context
Structure, emulsions, aeration, mixing, temperature control, and the real reasons things split, sink, curdle, crack, dry out, or turn grainy.
Flavour structure and seasonal judgement
How to build desserts that taste clean and balanced, using seasonality, acidity, fat, sugar, and texture with intention.
The Baking Standard
For people who want access to the deeper work I do not publish publicly.
The Baking Standard is a paid subscription where I share seasonal thinking, ingredient judgement, technique breakdowns, and professional frameworks as they develop, not packaged courses, not surface level tips.
This is not about volume. It’s about clarity.
What members will receive
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Seasonal briefs that shape flavour direction and dessert thinking
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Ingredient sourcing notes with real decision making criteria
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Technique breakdowns and troubleshooting with professional context
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Member only notes, collections, and working documents as they are released
The Baking Standard is opening in stages. Early members join as the library is built and help shape its direction.
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Meet Faye
I’m Faye Palmqvist, a professionally trained pastry chef and former pâtisserie owner.
I publish because good pastry should not be rare. People deserve better benchmarks for what quality looks like and bakers deserve clearer information than the usual recycled advice.
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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