Sweet Moments and Honest Flavors: An Interview with a Pastry Chef, Irina Lozovan from Romford – Deserts by Irina
Nestled on Romford High Street, just across from the Havering Museum, a small patisserie has been bringing smiles to the community with its authentic flavors and beautifully crafted pastries. Behind it all is a passionate pastry chef who turned a lifelong love for baking into a flourishing business built on tradition, creativity, and care.
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Q: Can you tell us a bit about yourself and how your journey in the pastry world began?
Hello everyone, I’m a pastry chef and cook, and about a year ago I opened a small patisserie in Romford, right across from the Havering Museum on High Street. The philosophy that guides my work is simple: I focus on authentic taste, using only tried-and-tested recipes and natural ingredients.
We bring happiness to people’s faces through our products — delicious cakes and pastries, traditional Moldovan pies from my childhood that my grandmother used to make, as well as modern creations full of flavor.
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Q: What myths or misconceptions do people often have about pastries or baking?
In the pastry world, there are quite a few myths. For example, sugar-free pastries often give the impression that they are “diet-friendly,” which isn’t always true. Another misconception is that cakes and sweets can be made quickly — but creating high-quality products takes time and patience. A cake, for instance, might require two to three days to prepare properly so that it’s not only beautiful but also truly delicious.
And of course, designing birthday cakes or cupcakes with favorite characters shows how a passion for sweets can grow into a real business — but it’s a craft that requires dedication, precision, and love.
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Q: What trends are shaping the pastry industry today?
Trends in the pastry industry are changing fast. Plant-based, vegan, and reduced-animal products are growing in popularity — pastries made without dairy or eggs, using almond or oat milk, or aquafaba.
This shift isn’t just about meeting dietary needs; it’s driven by ethics, environmental awareness, and a growing demand from consumers who care about how their food is made. It’s inspiring to see that pastries can be both indulgent and conscious at the same time.
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Q: What inspires you to keep going every day?
My biggest inspiration is my customers — seeing their happiness when they taste my creations is what motivates me most. That moment when someone smiles after trying a cake or shares it with loved ones — that’s the best reward for all the hard work behind the scenes.
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Q: What has been one of your biggest challenges, and what have you learned from it?
One of my biggest challenges has been balancing creativity with consistency. When I first started, I loved experimenting — trying new flavors, designs, and textures every week. But customers wanted the same amazing taste every time.
I realised that a great pastry business isn’t just about innovation; it’s also about reliability. You have to build trust through consistency while still expressing your creativity. At the same time, it’s important to create your own style and story — to make desserts that truly reflect who you are.
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Q: How important are collaboration and community in your work?
Collaboration and community are absolutely essential in my work. Pastry isn’t something you can do entirely alone — it’s a craft that thrives on shared creativity, teamwork, and the joy of bringing people together.
Every great dessert carries more than one person’s touch — the baker who makes the base, the decorator who perfects the finish, the supplier who provides fresh ingredients, and even the customers who inspire new creations. It’s a shared effort that makes the final product so special.
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Q: Since joining LinkedEvents, what has inspired or surprised you the most?
Since joining LinkedEvents, what has inspired me most is the genuine sense of creativity and collaboration that runs through everything we do. It’s a reminder that innovation isn’t just about technology or new flavors — it’s about connection.
Every pastry, every event, every idea we create is a way to bring people together, to make them feel something real. Creativity matters most when it touches someone’s life.
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Q: Finally, what message would you like to share with anyone interested in baking or pastry arts?
My message is simple: don’t just copy trends. Find what makes your desserts yours — maybe it’s your grandmother’s recipe, a local ingredient, or your artistic presentation. People don’t just buy pastries; they buy emotion, connection, and joy.
Stay authentic, be patient with your craft, and let your passion shine through in every bite.
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Closing Thoughts
From childhood memories to modern creations, this Romford pastry chef has built more than a patisserie — they’ve built a place where tradition meets creativity, and every dessert tells a story. Their journey is a reminder that great baking isn’t just about technique; it’s about heart, patience, and the joy of making people smile.
