Setting Standards in Baking & Food Education
Professional baking technique, ingredient education, and sustainable food practice.
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.
I help bakers and food founders develop better technique, better decision-making, and higher standards, so their work - and their businesses - are built to last.
This is a space for those who care about quality, clarity, and 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, ingredient integrity, proportion, and restraint.
Quality is not accidental. It is designed.
My work is grounded in classical pastry foundations, modern professional practice, and a deep respect for how ingredients are grown, sourced, and handled. I teach bakers and food founders how to think critically about their process — from flour choice and fermentation to sweetness levels, structure, and balance.
This is not about shortcuts or surface-level instruction.
It is about learning how to bake properly, so quality becomes repeatable, scalable, and credible — whether you are baking at home or building a business.Â
Who This Work Is For - and Who It Is Not
This Site Is For
- Serious home bakers who think like professionals and care about repeatable quality.
- Small bakery owners who want structure, consistency, and calm systems — not chaos.
- Food founders building products where ingredients, sourcing, and standards matter.
- Educators and chefs who value judgement, restraint, and credibility over popularity.
If you care about ingredient integrity, technique, and long-term standards, you are in the right place.
This Site Is Not For
- Shortcut culture disguised as efficiency.
- Trend-led baking without understanding the foundations.
- Artificial colour and flavour used as a default.
- Underpricing framed as accessibility.
- Baking for attention rather than excellence.
- There are many places for that.
This is not one of them.
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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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