Fresh Berry, Citrus & Mint Tea Recipe
A fresh fruit tea with sea buckthorn, raspberries, cranberries, blackcurrants, rosehips, citrus and mint. A recipe in grams for a 900 ml glass teapot.
Read articleTanya Novak · Pastry Chef
Modern pastry, built on classical technique.
I create cakes, develop recipes and share professional pastry knowledge. Together with Art Bakery & Gourmet, I help women entrepreneurs around the world open and run their own cake businesses.
Tanya Novak & Art Bakery & Gourmet
Helping women open and run cake businesses worldwide.
We bring together my pastry knowledge and our experience of building and running Art Bakery & Gourmet. Our aim is to help women turn their cake-making skills into a business and navigate the everyday work of running it.
Whether you are preparing to open or already running a cake business, tell us about your idea, where you are based and the challenges you face.
How I work
Flavour first. Technique in service of it.
I believe a beautiful cake is only successful when it is also a very good dessert. I work from flavour outward: the acidity of fruit, the character of chocolate, the texture of nuts, the quality of dairy, the balance of sweetness and the way every layer changes the next bite.
Pastry Journal
Recipes, ingredients and professional pastry technique.
I use the Pastry Journal to explain not only what I do, but why: formulas, temperatures, ingredient behaviour, troubleshooting and the small technical decisions that change a dessert.
From the Journal
Pastry knowledge to use in the kitchen
Classic French Crêpes Recipe
Make classic French crêpes from scratch with real vanilla, butter and brandy. A complete recipe with overnight batter rest, cooking tips and serving ideas.
Read articleRed Velvet Cake Without Food Coloring: My Naturally Mahogany Recipe
My Red Velvet cake without artificial red dye: natural cocoa, buttermilk, tender crumb, naturally mahogany colour, method and troubleshooting.
Read articleSelected work
Signature Cakes
Chocolate Tonka & Passion Fruit Cake
Chocolate, tonka and passion fruit with aromatic contrast.
Raspberry & Lime Cake
Bright raspberry and lime with a clean, fresh finish.
Coconut & Mango Cake
Coconut and mango with a soft tropical flavour and a restrained finish.
Pistachio & Strawberries Cake
Pistachio and strawberry, balanced with fresh fruit acidity and layered textures.
Chocolate & Raspberry Cake
Dark chocolate depth balanced by bright raspberry acidity.
Kyiv Cake
A modern take on the classic cake, balancing crisp and nutty textures.
Pastry philosophy
A cake should not be sweet first.
It should have structure, contrast and a clear flavour idea. Fruit should taste like fruit. Chocolate should have character. Texture should change from one layer to the next. Decoration should support the dessert rather than hide it.
Experience
Training, professional kitchens and more than twenty years of pastry.
I am a Le Cordon Bleu Grand Diplôme graduate and co-founder of Art Bakery & Gourmet. My experience spans pastry production, restaurant kitchens, chocolate work, recipe development, teaching and the daily discipline of making desserts consistently at a professional level.
From my collection
A cake for your celebration
For a celebration in Marbella, explore my cake collection, sizes and prices, then check your date with the Art Bakery team.
Art Bakery & Gourmet
Where my pastry work became a business.
I co-founded Art Bakery & Gourmet in Spain as a place for pastry, bread, coffee and food made with the same attention to ingredients and technique.