Délice de Gŵyr

23/11/2025

Back in Crofty this Sunday — bringing patisserie goodness! Come say hello 😊

-macarons
- almond and raspberry croissants
-chocolate & salted caramel tarts
-mint brownie bites…

21/10/2025

Excited to be part of The Gower Dough Co. Pop-Up Market & Yard Opening this Sunday, 26th October! 🎉

Come along between 11am and 3pm for a day full of delicious bakes, wood-fired pizzas, coffee, crafts, candles, and more — all made by amazing local makers.

📍 The Gower Dough Co HQ, Unit 23 Crofty Industrial Estate SA4 3RS
🐾 Dog friendly | 🚗 Easy nearby parking | 🎟️ Free entry

I’ll be there with my macarons and some other treats — hope to see you there! 🧡

17/09/2025

💍✨ Wedding Planning Made Sweeter ✨💍
I’m delighted to announce that Délice de Gŵyr will be at the King Arthur Wedding Fayre!

We’ll be showcasing our signature macaron towers and bespoke macaron wedding favours – perfect for adding that “wow” factor to your special day. 🍬🌸

If you know a couple who’s engaged or planning their big day, please share this with them – they won’t want to miss it! 💕

📍 King Arthur Hotel
📅 11am - 3pm, 5th October
👉 https://buytickets.at/kingarthurhotel/1808851

Can’t wait to chat all things weddings and patisserie with you! ✨

King Arthur Hotel Wedding Fayre – King Arthur Hotel, Sun 5 Oct 2025 - Save the date: Sunday 5th October Some of South Wales' top wedding suppliers will be on hand to help with all the planning of your special day, everything you could need in one place...Photographers, florist, decorations, stat....

22/07/2025

Day 2 — Pastry Overdose? 100% Yes 😂 | School of Artisan Food, Welbeck Estate

Today was absolute pastry madness — in the best possible way! 🥐🔥

We baked off all our yudane croissants, pains au chocolat, and pains aux raisins (plus a cinnamon version). The yudane croissants were a game changer — with that extra layer of soft dough added after lamination, they baked up super crisp on the outside, soft and melt-in-your-mouth inside. Completely different texture to the classics and so fun to compare them side by side.

In between baking (and a bit of necessary taste testing… 😏), we moved on to new challenges:
✔️ Double-tone dough for chocolatines
✔️ Cross-laminated dough for pains suisses — a real test of skill with some fancy lamination techniques I’m excited to see baked tomorrow!

And yes — another daily highlight: the incredible lunches cooked by the on-site chefs 😍 Curries, fresh salads, hearty grain dishes, epic bread… every day something new, always delicious.

Swipe for buttery layers, shiny crusts, and a peek into Day 2 pastry life 📸

Tomorrow: more lamination magic ✨

21/07/2025

Day 1 — Viennoiserie Deep Dive 🥐 | School of Artisan Food, Welbeck Estate

First day done… and what a day! 🤩

Today was a proper hands-on bakery experience — early start, rolling up sleeves, and straight into the dough! We tackled croissants in five different shaping styles (who knew there were so many ways to make buttery layers look gorgeous?), plus pain au chocolat which are now tucked in for an overnight prove.

We also started on pain aux raisins, laminating the dough and leaving it ready for shaping and baking tomorrow — can’t wait to see how it all turns out 👀

Jimmy Griffin introduced us to something really cool: puff pastry made with yudane, a Japanese technique for extra softness and structure. Laminating that tomorrow too — excited to see how it bakes up.

Bonus highlight: I’m in the best company this week. Such a lovely bunch of passionate bakers, all sharing tips, laughs, and teamwork. Makes the whole experience even better

Loving the balance of proper bakery pace, technique focus, and being surrounded by these beautiful grounds. Swipe for a peek at the Welbeck Estate and some freshly shaped pains au chocolat ready to transform overnight ✨

Can’t wait for Day 2!

21/07/2025

✨ Professional Development Update ✨

This week, I’m at the beautiful Welbeck Estate in Nottinghamshire, training at the renowned School of Artisan Food 🏰🥐

I’ve enrolled on an Advanced Viennoiserie & Lamination Course with none other than Master Baker Jimmy Griffin — an internationally respected expert in laminated doughs.

Five days of perfecting the art of croissants, Danish pastries, and advanced lamination techniques — sharpening my skills, learning new methods, and gathering inspiration to bring even more refined and delicious bakes to Délice de Gŵyr.

I can’t wait to share some behind-the-scenes moments and exciting ideas with you throughout the week!

📍 Nottinghamshire, UK
📅 5 days of pastry mastery
🎓 Lifelong learning never stops

Stay tuned for flaky layers, buttery goodness, and plenty of pastry magic coming your way soon 💫