About Délice De Gŵyr
Some paths to patisserie are straightforward. Mine was not — and I wouldn't have it any other way.
I began my career as a marine biologist, but a curiosity about the world and its people led me somewhere unexpected: first to South Korea, where I spent a year falling completely in love with Asian cuisine and discovered that food is one of life's greatest pleasures. Then to Japan, where I lived for several years, was welcomed into a host family's kitchen, and had my palate shaped in ways I still taste in everything I create today. Asian flavours have never left me.
It was in Tokyo that I met my husband, and together we began a life of adventure — as expats in Japan, then in France, where we spent four wonderful years in Paris. Our neighbourhood was dotted with boulangeries and patisseries, and fresh bread, beautiful viennoiserie, and exquisite cakes became part of our daily rhythm. When we finally settled in the UK for good in 2020, we missed it terribly. Britain is full of wonderful things — but that particular magic was nowhere to be found locally.
So in 2022, I decided to create it myself.
Délice De Gŵyr was born from a simple idea: a mini-patisserie at home, to satisfy my own cravings and to bring something genuinely new to the people of Gower and Swansea. The name is a little love letter to two cultures — délice is French for delight, and Gŵyr is the Welsh word for Gower, the peninsula we now call home.
I am largely self-taught, but my background in biology and chemistry has always been my secret ingredient — patisserie is a science as much as an art, and understanding the why behind a recipe is what allows you to truly master it. Over the years I've pursued that knowledge formally too, completing the year-long B-Concept programme with Jordi Bordas — an internationally renowned Spanish pastry chef, whose course focuses on the chemistry of pastry and creating recipes from scratch, including for specific dietary needs and intolerances. I've also trained at Pastry Campus (the school is also located in Barcelona), and attended a modern viennoiserie course at the School of Artisan Food with master chef Jimmy Griffin.
I'm still learning. The world of patisserie is ever-changing — new techniques, new ingredients, new ideas — and that's exactly what keeps it exciting. Every order I take is a chance to create something that brings a little Parisian magic, a whisper of Tokyo, and a whole lot of heart to your table.
Welcome to Délice De Gŵyr. I'm so glad you found us.
— Yuliana
The Birth of Délice de Gŵyr: A Passion Turned Business
Welcome to Délice de Gŵyr, my home-based patisserie where I’ve been creating delectable desserts and baked goods for the past three years. What began as a passion project during my time living in France has now flourished into a thriving small business. My journey as a self-taught pastry chef has been fueled by my love for the art of baking, inspired by the rich culinary traditions of France and Japan—two countries I once called home.
A Symphony of Flavors: Crafting Exquisite Patisserie
At Délice de Gŵyr, I pride myself on using only the freshest, high-quality ingredients to craft an ever-evolving menu of sweet treats. From feather-light macarons and madeleines to complex brownie desserts and tarts, there’s something to satisfy every sweet craving. Some of my personal favourites include the delicate lychee/rose/raspberry Ispahan macarons, nutty financiers, and various brioches. And of course, no patisserie would be complete without a selection of exquisite cakes, such as Sachertorte, Fraisier, or layered sponge cakes like Miss Rafaelle and Tiramisu.
The Artisan Touch: A Commitment to Quality and Craftsmanship
As a proud artisan baker, I pour my heart and soul into every creation, making each patisserie on a small scale to ensure the highest quality. My approach is simple: I use the best ingredients, make everything from scratch, and never sacrifice quality for quantity. This dedication to craftsmanship has earned me loyal customers who return time and again for a taste of France at their tables. The joy I see on their faces when they receive their orders is the most rewarding part of my work.
Overcoming Challenges: The Joy of Sharing My Passion
Running a home-based patisserie comes with its own set of challenges, from navigating health and safety regulations to managing the workload. But despite these hurdles, the joy of creating and the satisfaction of sharing my passion with others makes it all worthwhile. Whether you’re craving a little taste of France or something uniquely crafted, Délice de Gŵyr is here to bring a bit of sweetness into your life. Your taste buds will thank you.