French trained patissier Iseult Janssens’ CV is impressive by any standards - having graduated with honours from the world renowned Ecole Superieure de Cuisine Francaise (ESCF) Ecole Gregoire-Ferrandi in Paris, she went on to work in great kitchens in both France and Ireland before taking the plunge and setting up her own business producing what she modestly refers to as ‘quality cakes and desserts’.
One of the new breed of highly talented and quality-led artisans, she sources speciality ingredients from France but also takes pride in using local ingredients - organic as much as possible, and very local indeed in the case of her own free range hen and duck eggs - in a range of products that includes classic French pastries and desserts, authentic macarons, cupcakes with a difference - and glamorous special occasion and wedding cakes.
If you want something special, such as a really delicious rendition of that magnificent towering occasion of culinary sin, the Croquembouche, with its many layers of profiteroles, or the lusciously fruity and impossibly pretty strawberry cake, the Fraisier, this is the place to look.
