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About Us

The Cake Stand is the latest venture of French trained pastry chef Iseult Janssens. Iseult was born in Dublin, and worked at the award winning restaurant The Mustard Seed at Echo Lodge, Limerick, before moving to Paris to study french pastry and bakery. Studying at the world renowned Ecole Superieure de Cuisine Francaise (ESCF) Ecole Gregoire-Ferrandi in Paris, Iseult graduated with honours.

Following this, she went on to work at the Grande Epicerie de Paris (the food hall of the Bon Marche, in the luxurious 7th arrondisement). Here Iseult worked as a member of the Pastry team, under Chef Benoit Castel, and gained invaluable experience in creating fine French pastries, such as the famous Croquembouche and Fraisier. Iseult has also worked in a number of fine restaurants, including one Michelin star winning Helene Darroze (Paris) and the two Michelin star Restaurant Patrick Guilbauld (Dublin).

Iseult at Work
Iseult with Chickens

After her return to Dublin, Iseult saw a niche in the market for high quality cakes and desserts, and decided to set up The Cake Stand. Iseult takes pride in using mostly local products, while also sourcing  some products from France. Where possible, organic products are used, and Iseult even sources her eggs from her very own organic free range ducks and chickens.

Another very important aspect of The Cake Stand, is Iseult's ability to cater for various dietary requirements. As she suffers from a dairy intolerance, Iseult is well aware of how difficult it is to find high-quality desserts and treats, without ingredients like dairy and gluten. Iseult is happy to discuss such requirements with you, and will strive to meet all your needs.


In 2010 Iseult was delighted to win a silver medal for her delicious macarons, in the Confectionery category, at the Blas na hÉireann National Irish Food Awards (held in Dingle every October). Later that evening she was awarded the honour of Best Artisan Producer 2010. Following on from this Iseult won a silver medal in the Food and Wine Artisan Awards 2010.

The following year (2011) Iseult picked up the silver medal once again for her scrumptious macarons at the Blas na hÉireann National Irish Food Awards.

Then, in 2012, Iseult was thrilled to be awarded the gold medal for her macarons at the Blas na hÉireann National Irish Food Awards. The same year Iseult was also shortlisted at the Weddings Online Awards 2012 for Wedding Cake Designer of the Year.

Additionally, Iseult has been awarded the prestigious Bridgestone “Best in Ireland” Award for 2011, 2012 and the newly named McKenna’s Guides “Best in Ireland” Award in 2013.

Blas na hEireann SilverBlas na hEireann GoldBridgestone 2011Bridgestone 2012Bridgestone 2013

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