Single-tier fondant cake with a soft textured stone finish, decorated with small orange citrus gumpaste fruits, green wafer paper leaves, and white wafer paper flowers, displayed on a dark cake stand against a moody dark navy blue background.

Gianne Itaralde

New York Pastry Professional & Cake Decorator

About

meet

The Baker

Gianne’s journey into pastry is shaped by family, culture, and creativity. Growing up in the Philippines around her family’s catering and events business, Acacia Alley, she learned early that food is a language of love and connection. After earning a business degree and exploring fields like aviation, car sales, and event styling to challenge herself and gain skills to grow the family business, she found her place in pastry at École Ducasse Manila, later refining her craft at The Peninsula Manila and The Mark Restaurant by Jean-Georges in New York City. Today, her work is guided by a wabi-sabi sensibility, embracing imperfection, authenticity, and the idea that each pastry can be both an artistic expression and a joyful act of sharing.

Contact

The Creations

Entwined	Citrus Against The Sea	A Year in Bloom
Still Life at First Light	Sunlit Shore	Rosette Heirloom
Choux Suspiro de Limeña Choux, meringue, manjar de lucuma chantilly, manjar de lucuma, cinnamon milk chocolate ganache	A Self-Made Spring	Once Upon a Lullaby
Where The Grass Was Always Green	Something Borrowed from Spring	Love in Lambeth
Impasto in Pastel	Between Vows & Forever

as seen on

Features & Publications

Why Modern Pastry Is Moving Toward Intentional Imperfection	‘ Harvest of Hope’ dinner reaps P7.5m	Gianne Itaralde: That balance — between control and freedom — gives my creations depth and soul.
Interview with Gianne Itaralde	Still Life at First Light: Interview with Gianne Itaralde	Once Upon a Lullaby by Gianne Itaralde
Rosette Heirloom by Gianne Itaralde