Our Sweet Journey

From Italy with Love: My Passion for Pastry

Welcome to La Nuvola – Italian Patisserie, a sweet space where passion, tradition, and creativity come together.
I’m Elisabeta Dascalu, a pastry chef with over 15 years of experience in Italian restaurants, now living in the UK and continuing my lifelong journey through the world of artisan desserts.
For me, pastry is more than a profession — it’s an art form and a way to share emotions. Every dessert I create tells a story, inspired by the rich traditions of Italian baking and the delicate refinement of French pâtisserie.
At La Nuvola, I craft handmade cakes, tarts, entremets, and mousses using only high-quality ingredients and authentic techniques. My goal is simple: to bring you the true taste of Italy, with a modern French twist.
Whether it’s a velvety pistachio mousse, a classic tiramisù, or a buttery lemon tart, each dessert is designed to offer you a little moment of joy — your daily escape to Italy and France.
Every creation is made by hand, with love and attention to detail, because I believe that great pastry should speak to the heart as much as to the palate.
At La Nuvola, sweetness becomes an experience — elegant, comforting, and unforgettable.
Because pastry is not just about sugar and butter.
It’s about passion, patience, and love — the three essential ingredients behind every bite.

Crafting Authentic Italian Pastries

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A Passion for Authentic Sweetness

I am Elisabeta Dascalu, the founder of this small corner of sweet passion. Born in Romania, I grew up in a multicultural environment where the hearty tradition of East European baking, the delicate artistry of Western confectionery, and the vibrant flavours of the Balkan region shaped my taste and love for authentic desserts. This cultural diversity inspired me to create unique recipes that blend tradition with creativity — an approach that continues to define every aspect of my work today.

Experience & Craftsmanship
My professional experience was honed in Italy, where I lived and worked for many years as a pastry chef in renowned restaurants. There, I mastered classic Italian and French techniques, refining both flavours and presentation. Alongside restaurant work, my handmade desserts were also sold in local supermarkets, and I frequently organised rinfreschi — elegant catering displays for private and special occasions. These experiences taught me how to combine efficiency with creativity and deliver desserts that delight both the eyes and the palate. I also studied French patisserie, which gave me a strong foundation to create sophisticated yet approachable cakes and pastries for every client. This experience shaped my philosophy as a pastry chef: every dessert should not only taste exquisite but also tell a story of craftsmanship, care, and creativity. I want to build something meaningful—not just a business, but a space that brings people together through taste and culture.

Education and growth

In addition to years of hands-on experience, I studied a local course in Italy dedicated to traditional desserts, deepening my understanding of authentic regional recipes. Over time, I have also completed dozens of online pastry and confectionery courses, constantly updating my skills and exploring new trends in modern patisserie. I am currently studying at Sheffield College in Patisserie and Confectionery, where I continue to perfect my skills and explore new techniques in flavour and presentation. At the same time, I am pursuing a degree in Business and Management at Ravensbourne University of London, developing the knowledge and strategy needed to grow La Nuvola into a successful and recognised brand. This combination of artistic and business education allows me to approach pastry creation with both precision and purpose — balancing creativity with a vision for sustainable growth.

La Nuvola – The Art of Dessert
At La Nuvola, I bring together traditional Italian desserts and modern French patisserie techniques, uniting authenticity with innovation. My focus is always on high-quality ingredients, attention to detail, and genuine passion for the craft. I believe desserts are not only about taste but also about experience — every pastry or cake is a small “escape” into the world of authentic Italian and French flavours. Each creation reflects my dedication to both tradition and modern artistry, offering something familiar yet beautifully new.

My aspirations

My goal is to bring joy through desserts, create special moments for clients, and develop La Nuvola into a prosperous and trusted business while maintaining values of quality, authenticity, and creativity. I want every dessert to represent more than sweetness — a connection between cultures, a reflection of passion, and a celebration of craftsmanship.

A Continuing Journey

My professional experience, studies, and daily work at La Nuvola all share a single purpose: to honour my roots, refine my skills, and share the joy of authentic patisserie with others. From Romania to Italy and now to the United Kingdom, my journey has been guided by an enduring love for pastry artistry and cultural diversity. Through La Nuvola, I continue to refine my craft, honour tradition, embrace innovation, and share a little piece of my journey — one dessert at a time.

Join Our Sweet Family

Indulge in the finest pastries today and become part of our community of dessert lovers.

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