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. 

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Helen went on to be one of the headline chefs at the London dessert festival in 2019, collaborated 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. 

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Helen has taken all this knowledge and launched Pastry Innovations. A company that with restaurants to created innovative desserts to suit each individual establishments customers.

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