Who We Are
The Company
Pastry Innovations are one of the leaders in recipe creation and menu development within the dessert industry.
Headed by Helen Clark, Pastry Innovations work with restaurants and brands to create unique desserts tailored specifically to them.
Pastry Innovations has also collaborated with a number of brands for big events such as the London Dessert Festival, and Baileys dessert week.
We aim to provide the full service for clients from complete menu development to producing the desserts for restaurants at our production kitchen.
Learn more about the services we offer here.
The Person Behind Pastry Innovations
Helen Clark is a Le Cordon Bleu trained pastry chef who has gone on to work in some of the best restaurants in London such as The Ivy and Michelin starred La Trompette.
Before founding Pastry Innovations Helen headed the Pastry Lab inside P.F. Changs Asian Table an open kitchen concept that focused on the innovation of desserts.
Helen was one of the headline chefs at the London Dessert Festival in 2019, collaborating with Baileys on projects such as Baileys Dessert Week, and was named one of the Top 10 women in food to watch by About Time magazine.
Helen has taken all this knowledge and launched Pastry Innovations. A company that works with restaurants to create innovative desserts to suit each individual establishments customer's.