About
Tanya Novak
Pastry chef, cake creator and co-founder of Art Bakery.
Flavour, technique and restraint
My work is built around flavour, technique and the idea that a cake should be as convincing to eat as it is to look at. I work across modern cakes, chocolate, fruit, creams and classical pastry foundations, developing compositions for Art Bakery and my own professional portfolio.
Professional background
Classical training and professional kitchens
Tanya trained at Le Cordon Bleu before working in the pastry team at J’AIME by Jean-Michel Lorain in Bangkok and at Maxim’s. She later studied chocolate work at the Callebaut Chocolate Academy in Belgium.
Her professional work has also included teaching pastry technique to chefs internationally. That mix of restaurant discipline, chocolate work and teaching informs the way she develops recipes today.
Today
Creative direction at Art Bakery
As co-founder of Art Bakery, Tanya leads the creative direction behind the bakery’s cakes and desserts. Her compositions focus on clear flavour, contrasting textures, careful ingredient selection and restrained sweetness.
This website brings together that cake work with practical pastry notes, technique and product-development thinking.