Iseult Janssens doesn’t just have a patissier’s precision and artistry, she has a patissier’s soul. Her cakes and macaroons exhibit such verve, such dedication, such joie de vivre in her work, that they fair take your breath away. She has learnt her skill, her craft, the hard way, studying at the Ecole Gregoire-Ferrandi in Paris, as well as stages in some great restaurants and a spell in the pastry team at the Bon Marche food hall of the Grande Epicerie. All that time, all that work, seems bundled up in every cake, in every piece of sweet work, and they seem super-charged with ardour and delight, plosive with flavour, texture, proper little temptations. Awards have already begun to come her way in her first year of running and operating The Cake Stand, and she will likely set new standards in a post-cupcake Ireland. Ms Janssens deals in art, and she works in magic.
