Fascinated by baking and cake decorating from childhood, in 1998 Peggy moved from Germany to London to study at the internationally renowned Le Cordon Bleu cookery school. After completing ‘The Grand Diploma of Cuisine & Patisserie’ she worked as a pastry chef at London's Lanesborough Hotel as well as for celebrated caterer Rhubarb Food Design. Peggy also went on to work as a cake decorator for German master-baker Gerhard Jenne, proprietor of Konditor & Cook.
Quickly developing her own style she set up her own business in 2003 and founded Peggy Porschen Cakes, a bespoke cake company that not only reflects her life-long love of baking but also celebrates beautiful craftsmanship inspired by romance, fashion and femininity. Since then she has become one of the most prominent and pioneering names in contemporary cake design for the UK as well as internationally.
Peggy is a regular contributor to various magazines, such as Condé Nast Brides, Wedding and Sainsbury’s Magazine, and many of her celebrity wedding cakes have been featured in Tatler, OK and HELLO magazine. Her TV credits in the UK include Rachel Allen’s Bake, Good Food Live and Wedding Experts and in Germany she appeared on Johannes B. Kerner, 3 nach 9 and Wissenshunger.
Peggy is the author of 3 highly acclaimed cake titles that have redefined the art of modern sugar craft. Her first book Pretty Party Cakes was voted ‘Best Entertaining Cook Book’ by the Gourmand World Cookbook Awards. She is also in the process of writing her fourth book which will be published in 2011.
Due to the success of Peggy Porschen Cakes and the demand from many enthusiastic cake makers for Peggy to teach in the UK as well as abroad, Peggy has launched her NEW Cake Academy.
Originally from São Paulo in Brazil, Peggy Porschen’s Head Chef Cinthia studied law before starting her own cake company in Brazil. After successfully heading the company for 5 years, Cinthia decided to broaden her expertise and immigrated to the UK where she studied at Le Cordon Bleu for the Diploma of Pastry. Cinthia held a pastry chef position within a prestigious Michelin-starred restaurant before meeting Peggy in the early days with whom she has worked ever since. Cinthia has been instrumental at every stage in the growth and success of Peggy Porschen Cakes and specialises in exquisite sugar flowers and modelling.
Originally from Surrey in England, Marianne is Peggy's resident master baker. Passionate about baking and decorating from childhood, Marianne originally took an academic route, studying French History to PhD level at St Andrew's University in Scotland. Marianne spent much time researching, working and teaching in France before deciding to forge a career in pastry. A natural teacher, Marianne is patient, thorough and articulate with a wealth of varied experience from teaching English at the Université Lille to training apprentices at Jamie Oliver's Fifteen. Marianne previously worked in a number of private households and prestigious London kitchens before joining the team at Peggy Porschen Cakes where she has been instrumental in developing new and exciting recipes, showing an expert understanding of the chemistry behind baking and a unique flair for delicious flavour combinations.
Born in the UK and raised in Singapore, Peggy Porschen’s talented sugar florist and specialist chocolatier Naomi Lee is a key member of our team. Internationally trained, Naomi has studied at the Valrhona Chocolate School in Tokyo, the UFM International Baking institute in Thailand and achieved a Diploma in Pastry from Le Cordon Bleu Academy of Culinary Arts in Paris. Naomi worked for Pierre Hermé in Paris before joining the Peggy Porschen team in 2011 and has since demonstrated a natural flair for teaching and show-stopping demonstrations. As our youngest Academy Tutor, Naomi is warm, approachable and enthusiastic with a wealth of diverse skills and expert knowledge which she takes great pleasure in sharing with her students.