PastryLab
PL
EN

Price list

Available

Need something ASAP? Contact me via Facebook or Instagram and ask for available desserts for this or next day.
Orders from the offer - at least 5 working days

How to order

Choose a dessert
choose some position from the offer
Specify a budget
Specify amount of people and the styling required
Submit your order
Place an order on Instagram or Facebook and receive further payment instructions
Pick up the order or order the delivery
Schedule a pickup time with me on working days or pick it up on the weekend from 10 am to 12 pm

Unforgettable moments, modernity and high quality.

Why us?

  • High quality
    Belgian chocolates, French fruit puree, the magic of real vanilla, the best fresh and freeze-dried fruits, nuts and nut pastes and a minimum of sugar.
    01
  • Natural ingredients
    No flavor enhancers, cheap oils or vegetable creams.
    02
  • Safety
    Eggs exposed to UV rays, fresh dairy products and appropriate storage and working conditions.
    03
  • Speed
    Did you forget to order a cake?

    I offer cakes and other sweets available on the spot with a delivery time from 2 hours (unless someone overtook you). More information can be found in a private message on Facebook / Instagram.
    04

VIDEO LESSONS

FOR BEGINNERS, PROFESSIONALS AND CONFECTIONERY FANS

Here you can buy online lessons and technology cards. In online lessons (limited access to the video and technological cards available for download).
I show the entire process of creating desserts, textures, explain the most important things.

If you are a practicing confectioner, you can buy the technological cards standalone.

For online lessons subscribers, I offer my support in the form of Q&A for 1 month.
to the lesson

Irina Zajdel

A confectioner with insulin resistance.
Welcome to my website.

I really love what I do, and for this I only use the best ingredients (Polish cream, Belgian chocolates and safe UV-exposed eggs, freeze-dried fruit, real Madagascar Bourbon vanilla, etc.), combining them with as little sugar in my desserts as possible.

I have a condition that forced me to give up almost completely carbohydrate consumption, but I couldn't stop creating these amazing delicious for you. I love this art, this profession and aesthetics.
Irina Zajdel
A confectioner with insulin resistance.
Welcome to my website.

I really love what I do, and for this I only use the best ingredients (Polish cream, Belgian chocolates and safe UV-exposed eggs, freeze-dried fruit, real Madagascar Bourbon vanilla, etc.), combining them with as little sugar in my desserts as possible.

I have a condition that forced me to give up almost completely carbohydrate consumption, but I couldn't stop creating these amazing delicious for you. I love this art, this profession and aesthetics.

Do you want to do something sweet, learn more about me and my profession? I invite you to the blog.

Go to the blog
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