Charlie May & Yauatcha
London Fashion week
Inspired by fashion designer and blogger Charlie May's creations I created a collection of macarons and patisserie to complement her designs and colour palette and matched these to flavours that she enjoyed.
About the collection from Charlie May
I met with the head pastry Chef, Sarah Frankland, to tell her my inspirations for Spring/Summer 2016, as well as show her some swatches of the fabrics we would be using and my favourite flavour combinations. She came back a few weeks later with a collection for us to taste and it was so spot on.
You can really see the link between the macarons and final pieces, as seen in the photo shoot with photographer Iringo Demeter. The black sesame chocolate ganache was made to mimic the black devore striped fabric as well as the poppyseed grey macaron to mimic the micro pleated silk jumpsuits. The white ‘cheesecake’ style works seamlessly alongside the chunky knits, whilst the cinnamon and raison macaron and hazelnut and lemon cake perfectly mimic the boucle nude bobbled ‘teddy’ fabric used throughout the collection. Whilst my collections are always clean and on the minimal side, I always like to focus on layering up textures of beautiful natural fabrics. The patisserie collection I have created with Yauatcha has perfectly mimicked the spirit of the Charlie May woman.
Smoked salted Caramel
Blackcurrant cheese cake
Cinnamon and raisin
Gianduja and lemon