Château de Tourreau
Provence wedding cake
Sculptural sugar paste wedding cakes for the Provençal elegance of Château de Tourreau. Sculpted in Paris, delivered and installed personally by Ange Gimenez.
Château de Tourreau
Provence in its purest form.
I am a Paris-based wedding cake designer specialising in hand-sculpted sugar paste. I create bespoke commissions for weddings at Château de Tourreau, an 18th-century Provençal estate in the Vaucluse.
Château de Tourreau sits in the Vaucluse. An 18th-century Provençal estate surrounded by vineyards, olive groves, and the quiet symmetry of a formal French garden. It is one of the most requested private wedding venues in the south of France, and for good reason. The light here, in late June and September especially, is unlike anywhere else.
Provençal summer weddings present a real technical challenge. Afternoon temperatures climb above 30°C. Outdoor ceremonies under olive trees, cocktails on stone terraces, receptions that begin in the heat of late afternoon. A buttercream cake will not survive those conditions. Sugar paste does. Every petal stays exactly as sculpted, from setup through the end of the evening.
I design each Tourreau commission to belong to the Provençal palette. Warm ivory, pale ochre, dusty rose, and the muted greens of olive and rosemary. Multi-tier architectural structures that echo the geometry of the château's formal gardens. Sugar flowers inspired by what actually grows on the estate. Peonies, lavender, fig branches, and anything else that feels honest to the place.
On the day, I drive down from Paris myself with the cake. I install it on-site, adjust the presentation to the specific table and the specific light, and stay long enough to make sure everything is right. Tourreau deserves that care. So does your wedding in Provence.
Why sugar paste
is the only choice
Buttercream is beautiful in photographs. It is not reliable at a Paris château wedding in June. Sugar paste is. Here is the difference, honestly stated.
Holds through Paris summer heat
June, July, and August weddings in Paris bring real warmth. Château, courtyard garden, rooftop. Sugar paste is structurally stable in temperatures that would cause buttercream to slide, pit, and lose its shape within hours. Your cake looks identical in the last photo of the evening as it did at the start of cocktail hour.
Each petal sculpted individually
Every flower on my cakes is built petal by petal from sugar paste. Not piped, not printed, not pre-made. A single peony may take thirty minutes to an hour. A full cake may carry sixty, eighty, or a hundred and fifty individual flowers. The result is the kind of detail that holds up to a macro lens and to the memory of your guests years later.
Architectural height, six to eight tiers
Sugar paste gives me the structural integrity for tall, multi-tiered cakes. My signature work, including the eight-tier *Fally* with more than a hundred and fifty wafer paper flowers made entirely by hand, is only possible because of the medium. Buttercream at that height and scale would not survive transport, let alone a full evening.
Personally delivered and placed
I do not hand the cake off to a courier. I transport every commission myself to the venue and set it in place, adjusting the final presentation until it is exactly right. For Paris château weddings, where the scale of the room, the lighting, and the table placement all matter, this direct involvement is not optional. It is the only way to guarantee the result.
Where I have celebrated
From the grand estate salons east of Paris to intimate addresses in the arrondissements. Every venue presents its own architecture, its own light, its own demands.
Château de Ferrières
The former Rothschild estate. One of the most prestigious private event venues in Europe. Its 19th-century grand salons, with their soaring ceilings and ornate stonework, ask for a cake of comparable scale. I have worked at Ferrières. The space wants architecture, not decoration. Sugar paste towers that earn their place in the room.
Château de Champlatreux
A neoclassical jewel north of Paris. Stone-white interiors and formal gardens that frame every photograph. Delicate ivory sugar sculptures, soft and layered and botanical, settle into Champlatreux's palette as though they were always meant to be there. I have created commissions for this venue. I know exactly how the light falls in the main reception rooms across the seasons.
Intimate Paris Venues
Courtyard gardens, private dining rooms, hidden addresses across the arrondissements. A small wedding (twenty guests around a long table in a 7th-arrondissement hôtel particulier) asks for exactly the same level of craft as a grand château reception. The scale changes. The standard does not. I design for the intimacy of the room, not against it.
Ritz Paris & Palace Hotels
The Ritz Paris, the Plaza Athénée, the Hôtel de Crillon. The palace hotels of Paris set an expectation that extends to every element of a wedding, the cake included. My sugar paste architecture is built for exactly these rooms. The light is extraordinary. The flowers are extraordinary. Everything placed inside must be worthy of them. Inquiries for palace hotel weddings in Paris are welcome.
Available upon inquiryHow a wedding cake
comes to life
Discovery Call
I begin with a conversation. Your venue. Your aesthetic. The feeling you want the cake to carry. I listen before I speak. No questionnaire. A real exchange about your day.
Design Consultation
Based on your venue, season, and style references, I propose a design direction. Tier structure. Flower selection. Colour palette. The commission is confirmed at this stage, with timeline and logistics.
Sculpting Phase
Two to four weeks before your wedding, the atelier becomes entirely yours. I sculpt every sugar flower by hand. Every petal is dried and assembled one at a time. The cake structure is built and dressed in the final days before delivery.
Delivery & Setup
I deliver to your venue myself. I transport the cake with the care it deserves and place it on the table by hand. I adjust the presentation on-site and leave only when it is exactly right. Your coordinator has one fewer thing to manage.
Tourreau in July was hot. Genuinely hot. Our florist warned us about buttercream. Ange's sugar paste cake held through the entire outdoor cocktail, the reception, and the dancing. It looked identical in the last photo as in the first. That level of reliability is rare.
A recent bride · Married at Château de Tourreau, Provence
& Worldwide
Answered before
you have to ask.
Other châteaux
I have worked at.
Tell me about
your day.
I take a limited number of commissions each year to ensure every piece receives my full attention. If you are planning a wedding in Paris or anywhere in the world, I would love to hear from you.