I was bowled over by Peggy Porschen, the esteemed wedding cake designer, when I heard her speak at Paperfest a few weeks ago. Her phenomenal success it an inspiration to all ‘kitchen table’ entrepreneurs and as much as her lecture was unbelievably inspiring, I wanted to hear more.
I got in touch with Peggy after her session and she managed to squeeze me in to her very busy schedule to reveal to me her love for flower markets, designing Mary Berry’s imaginary wedding cake, her path to the top, and much, more!
So Peggy, what’s the ’Peggy Porschen’ story? How did you start your company and what’s happened between then and now?
I moved from my home in Germany to London in 1998 to study at the internationally renowned cookery school Le Cordon Bleu. After successfully completing ‘The Grand Diploma of Cuisine & Patisserie’, I worked as a pastry chef at London’s Lanesborough Hotel and celebrated caterer Rhubarb Food Design, followed by a position as cake decorator for German master-baker Gerhard Jenne, proprietor of Konditor & Cook.
I set up my business ‘Peggy Porschen Cakes’ in 2003 from my home in Battersea, which I eventually had to move out of as the business grew and grew! The Peggy Porschen Parlour opened in London’s Belgravia in October 2010. It was always a dream to have my own shop and offer my cakes to people on an everyday basis, I also created my own home wares & cake accoutrements range and a collection of jams and loose leaf teas — all inspired by the ingredients used in my kitchen. I opened the Peggy Porschen Academy in January 2011 just across the road from the parlour. It’s a wonderful addition to the company because I am lucky enough to teach all year round and offer a range of different classes and courses to suit every proficiency level. Meanwhile the bespoke design side of the business continues to thrive, I regularly bring out new wedding and celebration cake collections and my brides enjoy visiting our Belgravia bridal boutique — a space dedicated to one-on-one consultation and tasting for those wishing to commission a bespoke Peggy Porschen design.
Now more than ever, standing out and having something unique or different to offer is really important in this industry. How you do feel you’ve done this and do you have any advice for people who want to do the same?
My cakes are renowned for their pretty designs that are traditionally elegant and understated with an emphasis on skilled craftsmanship and most importantly, luxuriously delicious! I pride myself on my dedication to perfection, good taste, an understanding of what people want and the skills to translate this to sugar.
