The Bite Magazine - Spring/Summer 2020 - Issue 27

bite dessert husband team opened their first parlour on Elizabeth Street in London’s Belgravia in 2010. Bryn Morrow, a New Zealand native moved to London in 1996 to follow his dream of working in the culinary arts. His first chef position was at Savoy Grill, Gordon Ramsey’s restaurant where he went on to work under Marcus Wareing and Angela Hartnett. He also held positions at Mosimann’s and Rhubarb Food Design. It was at Rhubarb he and the lovely Peggy met and bonded over their love of creative and exquisite food. Thanks to Bryn, Peggy completed a brief from Sir Elton John to create an ‘Edible Fabergé Egg’. It is their focus on quality ingredients, traditional baking meth- ods, and creative flavours combined with beautiful design and the colour pink that customers flock to the Peggy Porschen boutique bakery. Here they can sample the latest seasonal col- lection of freshly baked cupcakes, cookies, and layer cakes, all freshly made by the parlour’s expert team of pastry chefs before buying. Peggy Porschen went on to start an academy in 2011 and achieved nine baking titles before later opening a second shop in Chelsea in 2019. When you look at her delectable cake and pastries, you can tell Peggy is passionate about creating edible works of art for special occasions including christenings, baby showers, birthday par- ties, and corporate events. Her cookies and cakes graced Kate Moss and Jamie Hince’s 2011 wedding, Elton John’s White Tie & Tiara Ball, Stella McCartney’s wedding, Sir Anthony Hopkins’ 70th birthday, Damien Hirst’s auction at Sotherby, and parties for Sting and Trudie Styler, Madonna, and Gwyneth Paltrow. You will be in sweet cake heaven when you indulge in her cup- cakes and layer cakes. At both sites, the cupcakes are made up of ‘The Classics’ and ‘Special Editions’. The delicious 2011 Great Taste Award Winner Chocolate Heaven is a rich gooey chocolate cake topped with de- liciously indulgent chocolate cream cheese frosting. A favourite for many, the Red Velvet cupcake is made with a smooth red vanilla sponge with a light taste of choco- late, topped with a heavenly vanilla cream cheese frosting. One of this season’s Special Editions is Vegan Banoffee, a parlour classic updated with a brand new vegan-friendly recipe of banana sponge with vanilla frosting, drizzled with banana caramel sauce, and topped with a fresh slice of banana. The other is Lemon & Elderflower made from lemon buttermilk sponge infused with el- derflower syrup and filled with lemon and elderflower custard. It is then topped with lemon and elderflower meringue butter- cream and edible spring blossoms. Enjoy Peggy Porschen’s layer cakes such as the 2019 Great Taste Award Winner Lem- on, Raspberry & Rose made with a zesty lemon sponge soaked in lemon syrup, and filled with raspberry meringue buttercream and rose petal fragments. This is topped up with fresh raspberry and edible flower confetti. Glorious Victoria is the classic Victo- ria sponge baked with real vanilla, layered with raspberry jam and vanilla bean buttercream, while the Spring Special is Floral Rhubarb & Custard Tartlet decorated with Chantilly cream. There are the usual classic tarts and pastries served at Peggy Porschen such as her signature macarons in Chocolate Heav- en, Sweet Raspberry, Dreamy Vanilla, Sea Salt Caramel, English Rose, and Sparkling Berries. Other goodies include Jam Heart Biscuit, Chocolate & Almond Brownie, Orange & Almond Cake, Vegan Carrot Cake, and Chocolate Biscuit Cake as well as breakfast pastries like Butter Croissant or Peggy Porschen’s Petit Déjeuner where you get one croissant, coffee, and a small orange juice. It’s not just all cakes at these wonderful delightful establish- ments. Peggy Porschen also offers teas and infusions as well as coffee, and hot and cold drinks. Chelsea Floral Rose is a re- laxing herbal infusion of rosehip, rose petals, linden blossom, and lavender while Belgravia Afternoon is a full-bodied blend of North Indian and Kenyan leaves. Try Earl Grey with a dif- ference; consisting of a citrusy blend of Sri Lankan black tea, and bergamot, the orange peel, and orange flowers make this tea charming. The naturally low caffeine Vanilla Rooibos is a red rooibos blend with sweet vanilla and smooth cocoa shells. Jasmine Blossom has a light yet aromatic blend of Chinese green tea with perfumed jasmine flowers and the classic Peppermint is an invigorating tea with a cooling mint flavour. Try their deli- cious and intricate Green Tea made with full-bodied Chinese Yunnan tea which is both rich and delicate in taste. Lastly the