About Leyre Pedrazuela

At Petite Patisserie, everything begins with a passion for creating desserts that are as beautiful as they are delicious.

 

I’m Leyre Pedrazuela, a pastry chef with a professional background in high-end kitchens and luxury hospitality, where I trained and worked in fast-paced, detail-driven environments that shaped my approach to pastry.

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Over the years, I’ve developed my skills across hotels and professional kitchens, gaining experience in everything from plated desserts to large-scale service and refined patisserie.

 

This foundation has given me a strong understanding of technique, consistency, and presentation — but also the ability to work creatively and adapt each creation to suit a unique vision.

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Petite was born from the desire to bring that level of quality and craftsmanship into more personal and meaningful celebrations.

Here, I focus on bespoke designs, carefully balanced flavours, and a modern, elegant aesthetic that reflects both my training and my personal style.

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Every dessert is created with intention, using quality ingredients, seasonal inspiration, and attention to the smallest detail — because I believe great pastry should not only look beautiful, but taste unforgettable.

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