Bespoke wedding cakes,
crafted for the extraordinary.

Every commission begins with a conversation. You write to me with your date, venue and vision. If I have availability, I send a proposal. Once the deposit is settled, we schedule the private tasting and design session. I then sketch, sculpt, deliver and install the piece myself on the wedding day.

I recommend booking at least three months ahead. Six months is safer for destination weddings or peak summer dates. I take a limited number of commissions each year to ensure every piece receives my full attention. For peak season weekends in Provence and Italy, twelve months is not unreasonable.

We meet in person in Paris or remotely if you live abroad. You bring moodboards, venue photographs, your dress sketch if you have one. I listen, I ask questions, I take notes. By the end, I understand what your wedding looks like, sounds like and feels like. Only then do I draw.

A private tasting is part of every commission. You come to my Paris atelier. I prepare a selection of cakes and fillings tailored to your initial preferences. You taste, we talk, you choose. The session usually lasts about ninety minutes. Couples often leave knowing exactly what they want.

I share an initial sketch after our consultation. We refine it together through up to three rounds of revision. Most couples settle by the second round. I never push a design forward until you feel it is yours.

Always. Before I sketch a single petal, I ask to see your moodboards, your venue, the light of the day. The cake should feel inevitable, as if it could not possibly belong to any other wedding.

Pinterest boards are useful as a starting point. I read them as a guide to your taste, not as a brief to copy. From there I sculpt something only yours, drawn from your story, your venue, your colour palette, the season of your wedding. Reference is welcome. Replication is not.

I do not reproduce another designer's work. It would be unfair to them and unfair to you. If a cake inspires you, we discuss what speaks to you in the piece, then I create something original that captures the same feeling without copying the form.

Three tiers serve roughly eighty to one hundred guests. Four tiers serve around one hundred and fifty. Beyond that we plan satellite cakes or a dessert table. Scale also depends on whether the cake is the only dessert or part of a wider sweet table. We decide together during the consultation.

Tiered architecture is my signature. Each tier is structurally precise and aesthetically intentional, never an afterthought. My record is eight tiers and one hundred and fifty hand-sculpted wafer paper flowers for a single creation.

I have built up to eight tiers. The limit is rarely structural. It is venue ceiling height, the strength of your floor, and how much the cake should command the room without overwhelming it. For very tall pieces I build internal steel armatures and assemble on site.

Sugar paste is my exclusive medium. Unlike buttercream, it holds in summer heat, outdoors, and at destination venues across Europe and beyond. Every petal and every texture is sculpted by hand. It also accepts hand-painting, gilding and structural carving in ways no other finish allows.

Peonies, garden roses, ranunculus, anemones, sweet peas, magnolia, hellebores, wildflowers, olive branches, eucalyptus, wheat and seasonal varieties. I also sculpt fruit, drapery, lace, ribbons and architectural mouldings inspired by your venue. Every petal is shaped by hand and edible.

I am happy to collaborate with your florist. That said, my preference is always to sculpt every bloom in sugar. It ensures perfect consistency with the cake architecture, and nothing wilts in summer heat. If fresh flowers matter to you, I work with food-safe varieties only.

Vanilla bean from Madagascar, dark chocolate, salted caramel, raspberry pistachio, lemon and elderflower, hazelnut praline, rose lychee, passionfruit mango, coffee tonka, cassis violet. Most are recipes I have refined over the past decade. Bespoke flavours are possible if your story calls for one.

Yes. For three tiers I usually recommend two flavours so guests have variety without confusion. For four or more tiers, three flavours work beautifully. We assign each flavour to specific tiers during the tasting so the rhythm of service is intentional.

Yes. I accommodate gluten-free, lactose-free and vegan creations. Every allergy and dietary need is discussed and confirmed during our consultation. For mixed tables I often sculpt one tier or a satellite cake to the dietary specification, with no visible difference from the rest.

Scale depends on the number of guests, the presence of other desserts, and the architecture of your venue. A private consultation is always the first step. I help you determine the right proportions so the cake commands the room without overwhelming it.

I deliver and install every cake myself. I arrive at your venue, position the cake, adjust every detail, and only leave when it is perfect. This moment is not delegated. I bring the tools to repair any minor travel imperfection on site.

Regularly. Provence, the French Riviera, Tuscany, Lake Como, the Amalfi coast, Bordeaux, the Loire valley, London, sometimes further. I drive cakes to most European destinations in my refrigerated vehicle. For long-haul venues I assemble on site from pre-sculpted components I carry by hand.

By refrigerated vehicle for European destinations, with the cake disassembled into individual tiers and decorations boxed separately. I assemble and finish on site. For short distances around Paris I drive small fully assembled pieces. The cake is never shipped by courier.

Yes. Sugar paste was chosen precisely for this reason. I have installed cakes in full Provençal sun in August and on Italian terraces in July. I always recommend keeping the cake in shade until the cutting moment, away from direct sunlight, and ideally indoors above thirty degrees.

Not at all. Sugar paste cakes are designed to live unrefrigerated for the duration of a wedding. I time the delivery so the cake reaches the venue at its optimal moment. A cool, shaded room is enough. I have worked in dozens of historic châteaux without modern refrigeration.

Always. I send the planner a detailed installation timing, dimensions of the cake table, lighting requirements, and a photograph of the finished piece for the day-of timeline. I coordinate directly with the florist on any shared design language so the room reads as one composition.

Each commission is bespoke. On consultation. Final price depends on the number of tiers, the level of sugar sculpture, the number of guests, and whether I travel to your venue. I share a detailed proposal after our first conversation, with no obligation to proceed.

A thirty percent deposit confirms your date in my calendar. The balance is settled two weeks before the wedding. The deposit is non-refundable as I decline other commissions for the same weekend the moment your date is reserved.

I understand life happens. The deposit is non-refundable, but if you reschedule with more than ninety days notice and I have availability, the deposit transfers in full to the new date. Cancellations within sixty days of the wedding forfeit the full balance, as production is already underway.

I cap at roughly thirty commissions a year and never more than one wedding per weekend. It is a deliberate ceiling. Each piece is sculpted by my hands, not delegated to a team. Limited availability is the cost of the standard I hold myself to.

Yes. I hold the French CAP Patisserie, the formal pastry qualification recognised by the French state. My training continued through specialist sugar artistry courses in Paris and London, followed by years inside Parisian patisseries before opening my own studio.

Over eight years inside professional patisserie, the last five dedicated entirely to bespoke wedding cake design. Hundreds of cakes delivered across France, Italy, Spain, the United Kingdom and beyond. The work is published in French and international wedding press.

Yes. My cakes have appeared in editorial features for Vogue weddings, Mariages magazine, Style Me Pretty, Wedding Sparrow and several château publications. I prefer the work to speak through the couples who commission it rather than through press, but the editorial trail exists for those who look.

Yes. Macarons, choux, tartelettes, sablés and seasonal mignardises crafted to the same standard as the centrepiece. They extend the visual language of the cake across the dessert table. Available on request as part of the same commission.

French and English, both fluently. Most of my couples are international. Consultations, contracts, tastings and delivery coordination all happen in whichever language you prefer. A French version of this services page exists for francophone couples.