Catalan artisan Marc Suárez, based in Esparreguera, Barcelona, recently created a magnificent 3-metre tall wedding cake. He delivered it to the Opéra Garnier in Paris for a Middle Eastern royal family. This edible art piece took four months to complete. It cost over €100,000. The cake showcases Suárez's unique approach to luxury confectionery.
Suárez, 35, describes himself as an artisan rather than a pastry chef. He focuses on exclusive, unique "decorative pieces made with edible materials." The commission for the royal wedding came from a wedding planner. This planner also worked for one of Donald Trump's daughters. The planner requested a "super-exclusive cake that could not be found anywhere else." Suárez spent two months on sketches, designing a large reliquary that echoed the opera house's architecture.
"I felt panic when I received the royal wedding commission in Paris," Suárez told El Periódico Barcelona in his first interview. He added, "Sometimes I ask myself why I do this, because I get very nervous. But I understand it is part of my work and it is worth it." The elaborate presentation deeply impressed the clients. "The bride cried with emotion and called me to congratulate me," Suárez recalled.
A Unique Artistic Path
Surprisingly, Suárez did not study pastry or fine arts. He pursued Protocol and International Relations, but found his path led to baking. "Life eventually takes you down certain paths," he explained. Fifteen years ago, while still a student, he began baking cupcakes and cakes. He then worked in a bakery, learning extensively before deciding to start his own business.
Suárez comes from a family of self-employed individuals. He entered creative pastry competitions to build his name, winning all three he entered in one year. In 2019, he received the award for the world's best sculptor pastry chef. He planned a training tour across 17 countries, giving workshops. However, the pandemic cancelled everything before the tour could start. Undeterred, he opened a small pastry shop in his hometown of Esparreguera. This municipality is in the Baix Llobregat region of Barcelona province.
From Local Shop to Global Luxury
His Esparreguera shop initially thrived. However, Suárez closed it after two years. "I died of success and closed," he stated. "I could not sustain the production level my clients demanded in such a small space." He also realised his true passion lay elsewhere. "I haven't come here to make croissants. What fascinates me most is building things, creating projects."
His brand, Marc Suarez Luxury Cakes, now produces a very limited number of designs. These are often delivered to high-end events in locations like the French Riviera, Paris, Lake Como, or Florence. "I barely work in Catalonia because there is no luxury market here," he noted. This focus allows him to create truly unique pieces for an international clientele.
Crafting Edible Masterpieces
The royal wedding cake was an elaborate creation. It featured a curtain that opened to reveal the couple's rings, much like an opera performance. "Normally, this type of client wants very different or extravagant things," Suárez explained. "They want the photo to be spectacular. They do not care as much if it will be eaten or not, although there is obviously an edible part." The main cake for serving was a sponge cake located inside the larger artistic structure. The rest of the creation served as an exhibition piece.
Suárez attributes his success to time and patience. "Now everything is immediate, but good things happen when there is time involved. A good product requires time," he reflected. He also stresses the importance of learning from mistakes. "New generations do not accept error; it generates much frustration for them, but it is part of the process." He shares this philosophy as a teacher at the Barcelona Pastry Guild. He helps to shape future generations of artisans.
The Artisan's Personal Taste
When asked about designing his own wedding cake, Suárez laughed. He said he would not have one due to his extreme perfectionism. He would opt instead for something simpler, like a millefeuille. "I love puff pastry," he confessed. His favourite sweet treat is dark chocolate, specifically a 70% cocoa bar from Aldi. For a savoury pleasure, he chooses pizza. This renowned artisan, who commands over €100,000 for his creations, finds joy in simple, everyday tastes.
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Originally published by El Periódico Barcelona. Read original article.
