Babette de Zwart - fine art cake design


Perfection, the endless design possibilities, the combinations of textures, and the chance to share a unique and unforgettable taste fascinate me. 

Don’t be tricked by the name Babette, I’m a born and raised Bavarian from regional Munich. Maybe my parents already knew that I’d have a connection to France when they chose the name.

The surname de Zwart comes from my husband, who is Australian, but has Dutch roots. We live together with our daughter in beautiful Freising, about 35 minutes north of Munich where I run my cake studio.

From when I was young, I already knew I was more of a baker than a cook making Guglhupf and Zwetschendatschis for my family. After vocational training in English and French I began travelling and found my passion for Paris and French pâtisserie. I was fascinated by the aesthetics and elegance of the creations. I will never forget the connection and appreciation the French have for pâtisserie. Since then, I’ve travelled each year to Paris to try the new flavours and be inspired by the best pastry chefs in the world.

I started learning everything about different techniques and used every spare minute to practice in my home kitchen. My team at Siemens Legal benefited from my training and could tried all my creations. They encouraged me to continue on this path.

My first wedding cake order was a big turning point for me. This was an incredible honour and pushed my techniques to the next level.

In 2016 I decided to follow this growing passion. I took the opportunity for a year abroad in France, to dive into the French culture, and the world of French pâtisserie first hand. I first completed my training at the Pâtisserie School Gastronomicom, and then a practical internship at Château de la Bégude. It was an unforgettable experience.

In 2017 I moved back to Munich and had the unique opportunity to work for and learn from Ian Baker, pastry chef of the year 2015, at the 5-star Hotel Kempinski Vier Jahreszeiten in Munich. During this time, I was able to improve my skills and continue growing my techniques.

In 2020 the ‘Handwerkskammer München’ I passed my exams at the Handwerkskammer München (chamber of trade) in order to be able to work as an independant pastry chef.

In the same year I founded my business ‘ Babette de Zwart – fine modern cake design’ with a focus on bespoke cakes with modern design elements.

I’m extremely grateful for everyone that supported me on the way so far, Without you I couldn’t have come so far. It’s been an unforgettable journey to this point and I am super excited to so where it's heading.



Kempinski Vier Jahreszeiten, Munich

Château de la Bégude

Pâtisserie School Gastronomicom