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Fascinated by baking and cake decorating from childhood, Peggy Porschen moved from her home in Germany to London in 1998 to take a Cordon Bleu course in French patisserie. From there she worked as a pastry chef at London's Lanesborough Hotel and celebrated caterer Rhubarb Food Design, followed by a position as cake decorator at Konditor & Cook, the bakery and restaurant near London's Old Vic Theatre. Quickly developing a highly individual style, she set up her own business, making cakes and cookies for events of all kinds, including chocolate Faberge Eggs for Elton John's White Tie and Tiara Ball - featured in several magazines world wide. She also created Stella McCartney's wedding cake as well as cakes for many movie premiers and parties for stars like Gwyneth Paltrow and Madonna and corporate parties for companies of the fashion and music industry. Peggy is a supplier to Fortnum & Mason who have commissioned her to create their seasonal ranges of hand decorated cakes and cookies to adorn their shelves & hampers. She is a regular contributor to various magazines, such as You & Your Wedding, Brides, Harper's Bazaar, Wedding, Marie Claire, Delicious, and her work has appeared in many more. With her award winning book "Pretty Party Cakes - Sweet and Stylish Cookies and Cakes for all Occasions", published in spring 2005, Peggy has redefined the art of cake decorating and has firmly established herself as an authority of modern cake design. Following the increasing demand for Peggy's work, her partner Bryn Morrow joined the company in 2005. Trained as a chef at London's Savoy Hotel, Gordon Ramsay's Petrus Restaurant and many years of experience at Rhubarb Food Design, his expertise in the field of high class catering is invaluable. He and Peggy together have built up a team of creative professionals, with the aim to work towards one goal: to create a beautiful masterpiece of the highest quality and standard every time. |
