The Peggy Porschen Story

A Young Girl's Dream...

As a child growing up in a small village near Cologne in Germany, Peggy (above) always knew she wanted to become a cake designer.  Discovering the art of 'British Sugar Craft' while working as a flight attendant, a job which took Peggy on regular trips to London, Peggy saw a way to make her passion for cakes, a profession. a Globally Known Cake Boutique 

Peggy went on to complete Le Cordon Bleu’s ‘The Grand Diploma of Cuisine & Patisserie’ in 1999, holding a number of prestigious Pastry chef positions in London before ultimately fulfilling her ambition of launching her bespoke cake company in 2003, alongside her husband Bryn Morrow, Managing Director. Following a rapidly growing reputation amongst A-list celebrities, Royals and VIPs, Peggy went on to cement a far-reaching reputation in the industry. 

When it came to finding a location for the first Peggy Porschen Parlour, London’s Belgravia, and in particular Elizabeth Street, was at the top of Peggy and Bryn’s wish list. A hidden gem in the heart of London, filled with unique craftsmen and high end boutiques made it the perfect place to launch the luxury retail cafe concept. 

Opening its doors in 2010, customers to Peggy’s boutique bakery sample from the latest seasonal collection of freshly baked cupcakes, cookies and layer cakes, all freshly made by the Parlour’s expert team of pastry chefs. Here the focus is on quality ingredients, traditional baking methods and creative flavours combined with beautiful design.

For those inspired by the Parlour’s creative masterpieces, Peggy is the proud author of ten baking titles, and the latest of which, A Year in Cake, is available for purchase at Belgravia or to order online 

Speaking The Global Language Of Cake

Welcoming both local customers and visitors from all over the world it is easy to see how the beauty of the ‘Peggy Porschen Parlour experience’ brings people together. From the moment customers see its fairytale pink façade, with its now ‘Insta’ famous floral arches (which change with the seasons), through to selecting from the menu and ultimately, the taste experience, their happiness really is Peggy Porschen’s pleasure. 

To this day, the Peggy Porschen mission is quite simply to create happiness through the global language of cake and confectionary, where every stage of the customer experience is packed with pretty details.

Bryn Morrow

Making the move from his native Auckland, New Zealand to London in 1996 to follow his dream of working in the culinary arts, Bryn  (above left, with Peggy) secured his first chef position at the illustrious Savoy Grill. Quickly climbing the ranks, Bryn remained within the Gordon Ramsay stable, working under industry heavy weights Marcus Wareing and Angela Hartnett. Leaving with a wealth of experience, Bryn went on to hold positions at Mosimann’s and then Rhubarb Food Design, where he was promoted to Head Chef. It was at Rhubarb where Peggy and Bryn first met and bonded over their shared love of creative and exquisite food. Landing a brief from Sir Elton John, Bryn put Peggy forward as the “perfect person” to create his ‘Edible Fabergé Egg’ and the rest, as they say, is history! A meeting of the minds had been cemented and two years after Peggy started Peggy Porschen Ltd, Bryn joined as Managing Director. The tiny start up was making waves across the industry and the dynamic duo were matched in their ambitions to take the business to where it is now. Whilst titled in their roles of Managing Director (Bryn) and Creative Director (Peggy), the husband and wife team boast a unique partnership to this day, where both parties remain each other’s most trusted sounding boards.
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