Placing a small flower with tweezers on yellow bar cakes with piped cream

Exclusive Pastry Menus &
custom recipes

Pastry consulting and menu development for bakeries, brands, and restaurants seeking refined quality, visual impact, and elevated flavour.

I help bakeries, restaurants, and brands develop thoughtfully curated pastry menus and premium pastry recipes that balance creativity, consistency, and strong visual appeal.

From refining existing recipes to designing new signature pastries, my consulting focuses on enhancing flavour depth, presentation, and menu cohesion. This ensures every item reflects your brand and delivers a distinctive, elevated pastry experience.

consulting areas

Strategic pastry concept development, menu design, recipe development, and marketing strategy.

Pastry Menu Development

Development of curated pastry menus focused on originality, refined aesthetics, layered flavours and exceptional flavour.

Each menu is designed to balance creative expression with commercial viability, ensuring strong customer appeal while maintaining a cohesive and distinctive identity.

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Focus areas include:

Full pastry menu development

Creation of complete menus including entremets, petit gâteaux, plated desserts, tarts, petit fours & other pastry formats.
Menu composition & balance

Strategic balance between flavours, textures, colours, shapes, and formats.
Signature vs. supporting pastries

Defining hero products alongside complementary menu items.

Menu refinement & restructuring

Optimising existing menus to improve clarity, cohesion, and visual consistency.
Ingredient availability & seasonality

Adjusting menus based on local sourcing, climate, and operational realities.
Pricing, profitability & scalability input

Supporting menu decisions that align with production capacity and business goals.

Yellow petit gateaux decorated with thin chocolate spirals

Green glazed mini cake topped with piped cream

Tarts with piped pink cream swirls and small flowers

Round chocolate glazed mini cake with a chocolate swirl on top

Three small tarts topped with torched meringue peaks

Three stacked mini cakes with a caramel glaze and chocolate rings

Four dark chocolate bar cakes with piped cream and purple flowers

CLIENT EXAMPLE

London-Based Fine-Dining Restaurant

Creation of a concept-driven pastry menu consisting of six desserts, including three petit gâteau entremets and three plated desserts.

The menu was developed around a curated flavour palette featuring classic favourites such as chocolate, pistachio, strawberry, and apple, alongside more distinctive flavour expressions including matcha, olive oil, pine, and yuzu, with strong focus on balance, layered textures, and a signature visual expression.

Concept imagery representing flavour direction, textures, and visual language, as the project is still in progress.

“Louise has been wonderful to work with - professional, creative, and incredibly attentive to detail. She understood our brief quickly and brought fresh, thoughtful ideas to pastry menu development, with great communication throughout.

She’s also been super reliable - everything was delivered on time, and the presentation she put together was both useful and very professional. The photos were beautiful and high quality, and overall the work looks absolutely amazing. We’ve loved the collaboration so far and would happily recommend her.”

Recipe Development
& Custom Creation

Development of premium pastry recipes created specifically for your concept, menu structure, and brand identity.

Each recipe is designed to deliver refined flavour expression and balanced textures while supporting the visual and creative direction of the overall pastry offering.

CONTACT ME

examples of clients

Focus areas include:

Exclusive recipe development

Original pastry recipes created exclusively for your brand, menu, or concept.
Refinement of existing recipes

Adjustment of flavour balance, textures, and structure to elevate quality and consistency.
Flavour development & pairing strategy

Creation of layered flavour profiles with clarity, depth, and harmony.

Texture architecture

Thoughtful construction of cake bases, crunch elements, creams, mousses, and decorative components.
Recipe adaptation for production

Optimisation based on preparation time, skill level, ingredient availability, and kitchen setup.
Signature recipe systems

Development of adaptable base components and core recipes that can be used across multiple pastries while maintaining consistency and identity.

Pastry Concept Creation

Development of original pastry concepts tailored to your brand and audience.

Designed to create a clear and recognisable pastry direction, aligning flavour, design, and product structure with the identity and positioning of your brand.

CONTACT ME

Focus areas include:

Signature pastry concept development

Creation of a distinctive pastry identity that serves as the framework for menus and recipes.
Concept-driven menu architecture

Structuring pastry collections with balance across flavours, textures, formats, and price points.
Flavour profiling & texture composition

Development of flavour palettes, layered textures, and contrast to create depth and memorability in every pastry.
Visual identity & pastry aesthetics

Definition of colours, shapes, finishes, and design language to ensure a cohesive and recognisable look.

Market & competitor insight integration

Concepts informed by target audience, local preferences, ingredient availability, and competitive positioning.
Brand-aligned product storytelling

Translating brand values and vision into pastries that communicate identity through flavour and design.
Seasonal, collection-based &
limited-edition concepts

Concepts created for launches, seasonal menus, campaigns, pop-ups, or special events.

CLIENT EXAMPLE

Dubai-Based Pastry Concept

Development of a complete signature pastry concept serving as the creative framework for the brand’s menu and recipes.

The project included concept definition, flavour profiling, pastry aesthetics, and menu architecture, resulting in a curated selection of pastries designed to establish a clear identity and distinctive visual expression.

The concept was developed around refined flavour combinations, layered textures, and a cohesive design language intended to position the brand within the premium pastry market.

Concept imagery representing flavour direction, textures, and visual language.

CONTACT ME

Chocolate glazed cake topped with chocolate spikes

Four green bar cakes with strawberry cream and strawberries

Green glazed cake cut open, showing its layers

Green bar cake cut open, topped with pink piped cream and a strawberry

Chocolate cake with chocolate spikes, cut open to show its layers

White glazed mango cake with orange bands, topped with diced mango

Green glazed cake with a ring of piped cream

Cake topped with pink glazed spheres and small flowers

Three half-round cakes with piped cream and purple pansies

Louise Lindberg holding a mixing bowl in her kitchen

meet louise lindberg

Pastry Consultant & Recipe Developer

I am a pastry consultant and recipe developer with over 15 years of experience, specialising in pastry concept creation, menu development, and exclusive recipe development for bakeries, restaurants, and brands.

My work focuses on refined pastry offerings defined by strong visual identity, layered flavours, and cohesive structure, balancing creativity with commercial awareness and audience appeal.

With a Master’s degree in Marketing & Communication and eight years of experience working at advertising agencies, I have collaborated with several of the world’s leading brands. This background allows me to combine strategic brand thinking with pastry development, uniting concept creation, flavour profiling, and visual storytelling.

Alongside my consulting work, I teach at international pastry schools, collaborate with global brands, and share my pastry creations with a community of more than 500,000 followers worldwide.