



It all started with a cake!
My name is Olguta Iliescu and I am a pastry chef. My story started with just one cake and here I am 13 years later still making cakes, enjoying every moment of it just as I did years ago. It all started with a cake that made it feel impossible – a cake that had plenty of layers and it felt like the perfect challenge for a young me that just had had a baby and was trying to find herself once more. It was that cake that opened a whole new world for me – the world of pastry making, of desserts that impress, of cakes that make people smile, of flavors that surprise, of people that light up with each bite. It doesn’t even matter what the outcome of that recipe was because I was hooked to the process of it all – scaling ingredients, mixing, folding, whipping, layering, smoothing, decorating. So in the end, it was not just a cake – it was the beginning of a whole new path, a whole new career, a whole new life!
The perfect mix of creativity and chemistry
Pastry requires dedication, continuous learning, and honing of skills to excel in this field. It also demands creativity, a strong work ethic, and the ability to adapt to changing trends and customer preferences. For those who are willing to put in the effort, pastry can be a delightful and lucrative way of making a living. What I find the most enjoyable is the perfect mix of creativity and chemistry. The thought of endless possibilities and flavor combos is one of my greatest joys in the world of dessert making. Creativity is seen in both the aesthetics and the flavors used. But chemistry is seen everywhere in pastry, from a simple sugar syrup to a more complex sponge cake or glaze. You just have to walk the line between the two, always thinking about taste and texture. In fact, if it weren’t for the chemistry, pastry would most certainly be the land of no limits! I believe chemistry is actually honing the creativity, often times taming it so we stay on track with creating edible desserts that impress the taste buds first of all.


Taste – flavor – texture – key points of desserts
Taste is of utmost importance in the pastry world as it ultimately determines the success and enjoyment of the final product. Pastry is not only about visual appeal but also about creating delectable flavors that tantalize the taste buds. From the sweetness of a cake to the balance of flavors and textures in a tart, the taste is what lingers in the memory of those indulging in pastries. Taste plays a significant role in enhancing the sensory experience and creating lasting memories associated with desserts, making it a crucial factor in the overall appeal and success of any dessert creation. Along with taste, just as important is texture which adds depth and complexity to the overall eating experience.
Sharing the art and science of pastry one lesson at a time
I’ve been teaching pastry for the past 8 years and I have seen my students go from knowing nothing about pastry to becoming pastry chefs, opening their own business or simply evolve to become their best version in terms of dessert making. I have met and trained thousands of people in Romania, showing them the best side of pastry, teaching them the techniques or recipes needed to grow and improve.
Elevate your baking skills from the comfort of your home
Learn from a pastry chef
of teaching pastry
students from Romania and abroad

Convenience
Online pastry classes offer the flexibility of learning from the comfort of your own home, allowing you to fit your lessons into your own schedule

Comprehensive curriculum
We cover a wide range of desserts, from cakes to choux and our lessons are complex, explaining not just the recipe itself, but also the techniques.

Access to expert guidance
I have been teaching pastry for over 8 years, so I am here to answer all your questions or guide you through the process of making your first cake or trying your first mousse.
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