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Portrait Peggy Porschen - Wedding Cakes

article Floral Avalanche
1. Tesi: Dear Peggy, you are the owner of the wedding cake shop “Peggy Porschen Cakes” in London. Please also tell me more about your background and the history of the restaurant.
Peggy: My love for beautiful wedding cakes are the reason why I went into this business. I always dreamt of creating the most beautiful works of edible art that would take pride of place at the most elegant romantic occasions. Having my own cake shop and café was also part of that dream, but it wasn’t really a plan. After having worked in a creative studio space for the first 7 years, we felt that we had grown our bespoke business to its full capacity. Something else had to happen and we have been playing with the thought of having a cake shop for a while. Belgravia in London was always one of our preferred locations as it is full of individual artisan boutiques and craftsmen. I felt that we would fit in perfectly. Luckily, the right premises became available at the right time and we jumped on the opportunity. The reason for opening the shop was to become more accessible to a wider audience and to showcase what we do best. We also wanted to be able to offer delicious cakes and confections to the general public on a daily basis. This is our bread & butter if you like.  The Peggy Porschen Parlour has become a landmark for the area (probably because it is a pretty pink shop on a corner) and a magnet not only for families and locals, but for cake lovers from all around the world. The parlour enjoys a huge social media following and is probably one of the most photographed cake places in the world. We even get booked regularly for fashion and engagement shoots. 
2. Tesi: Where do you get your inspiration from to design new cakes?
Peggy: My inspiration comes from lots of different areas. One of my first creations was inspired by a movie, a Shakespeare adaptation of ‘A Midsummer Night’s Dream’. The design came to me over night when I couldn’t sleep. So I got up and started sketching down my ideas. I also get a lot of inspiration from the world of fashion, print, interior design, pottery, fresh flowers etc. Sources of inspiration are endless and all around us. You just need to keep your eyes open and think ‘cake’ when you see something you like. 
peggy profile
3. Tesi: Does it ever happen that a couple who is just about to marry gets in a deep argument about the wedding cake they should order?
Peggy: Luckily, I only had a few occasions when this happened. There was one time when the wedding actually got cancelled in the end which was probably for the best. But most of the times the wedding cake tasting and consultation is a very happy and enjoyable experience for both, the bride and the groom. It is actually one of the highlights of the whole wedding panning process and it helps us to really get to know and understand what our clients are looking for.
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4. Tesi: What is your vision for the future? Where is “Peggy Porschen Cakes” in five years?
Peggy: For Peggy Porschen Parlour I hope that we will soon see it opening up at other locations. It has a fantastic potential for franchising which we would like to explore further. Following the ever growing demand for high quality cake decorating tools and tuitions we are planning to expand our courses and sugarcraft craft collection globally with the Peggy Porschen Academy. As for myself and the Brand, I have written 9 highly successful books about baking, cake decorating and sugar craft to date. As long as I can continue to follow my passion and inspire people with what I do I am happy. It’s what makes Peggy Porschen the aspirational brand it is today and long may it continue. 
5. Tesi: What does good food mean to you?
Peggy: I need 3 things to make me feel that life is good (materialistically spoken) – a warm roof above my head, a tank full of gas and a fridge full of good food! But of course good food means more to me than that. Good food gives me comfort and pleasure. I believe that we are what we eat and life is too precious to stuff yourself with low-quality or junk food. I always buy and cook fresh and organic where possible. I also believe that you get what you pay for, and I much rather pay more for non-mass produced meat for example but eat less of it. I also believe that it is important for one’s soul to treat yourself to something indulgent every once in a while. I find it hard not to eat cake every day, so one of my favourite treats is a slither of our wheat free chocolate and almond brownie. 
Thank you
Matthias Tesi Baur
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For more information please visit:
‘Best Book’ for ‘Cakes in Bloom’ at the Cakes Masters Magazine Awards 2015
Great Taste Awards 2015 - 2 gold stars each for English Toffee and Chocolate Salted Caramel Cupcake
‘Highly Commended’ at the Perfect Wedding Awards 2013 for ‘Best Wedding Cake Design’
Great Taste Awards 2011 – 2 gold stars for Chocolate Heaven Cupcake, 1 Gold Star each for Tipsy Orange Truffle Cake, Scrumptious Carrot Cake and Black Forest Cupcakes
‘Best Wedding Cake’ at the Wrapit Wedding Industry Wards 2007 
‘Best Book for Entertaining’ at the Gourmand Cookbook Awards 2005

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