Every piece begins the way a building project does - with proportion, balance and structure - before it becomes something soft, delicate and beautifully edible.

With a background in architecture, Tülay Güvenç brings a trained eye for form, composition and detail to every commission. Clean lines, considered volumes, and a quiet sense of scale define her work. Her signature lifelike sugar flowers and delicate ornaments are shaped entirely by hand, piece by piece, in the atelier.

Beneath the architecture lies flavour. Each recipe draws from the tradition of French pâtisserie — génoises, filling creams, fruit inserts and ganaches, all made from scratch, balanced to be as pleasing to the palate as they are to the eye.

Each creation is made individually and with care for weddings, private celebrations and selected brand events.