Meet Claire Ptak Of Violet Bakery In London

Inside the sweet world of the woman behind London's beloved Violet Bakery

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"I always wish I had a classic," Claire Ptak says over a slightly static-y Skype call. She coos to little Frances, her nearly two-month-old daughter.

She's referring to style, something enduring like the elegant pearled look Coco Chanel pulled off. But for Ptak, the Chez Panisse-bred baker working smack-dab in London's newly hip Hackney neighborhood at Violet Bakery, there's just too much to be inspired by (see her style picks below).

"I always envy those people who have a uniform, a look. They wore the same thing all the time, and it was their signature. It seems so attractive to me," Ptak laments. "But I always fail at classic. I'm far too excited by new looks. I love mixing it up and trying new things. Oh well."

A lot has happened in the past year for Ptak: She published her first cookbook, The Violet Bakery Cookbook, in the U.S. last fall to much fanfare (and you must make her coriander-sprinkled gingersnaps); she just landed her new Baking the Seasons column in The Guardian; and she added a new member to her family. So, naturally, her own style has evolved—and that's just been the Violet Bakery way.

Growing up in Point Reyes, California, she baked "experiment cakes," throwing whatever she fancied into a bowl and nuking it in the oven, and helped her mother put together seasonal pies, fruits yanked from the family's trees. And even after a brief intermission working in films in Hollywood, she found herself back in the kitchen: the legendary Chez Panisse, where she helped Alan Tangren in the pastry department and impressed Alice Waters with her rose-geranium cream. Pies were her mom's thing, but cakes are all Ptak's.

"My mom was always nervous making cakes, while pastry didn't intimidate her in the slightest," Ptak remembers. "So I suppose I had to find out what she was talking about and then solve the cake riddle. They became a real obsession for me. I love how the butter, sugar, eggs and flour amalgamate in such differing ways depending on how you mix them together and at what temperature the ingredients are. It's so interesting to me."

She's made a business out of the cakes at her nearly six-year-old bakery, off in Hackney—"People used to joke in London that you needed a passport to get to Hackney, but now those same people are taking cabs," she says with a laugh. Ptak started off peddling cupcakes at a small stand in Broadway Market, which she still operates, but Hackney is home. The spare white stucco building looks straight out of Le Corbusier's dream with a final retro touch of a mint-green VIOLET sign. And her fluffy, generously iced cakes continue to bring a steady slew of customers.

"My recipes are a hybrid of California and British tradition," Ptak explains. "So I use a more delicate, Chez Panisse approach to things, and I think there is a nice little balance I've found. It feels familiar but a little bit lighter."

When she takes on more classic British baked goods like scones, she's ruffled a few feathers as chronicled in Saveur. However, that's what she's trying to get at, prodding at that sense of nostalgia and tinkering enough to make it her own.

"For some people, it feels like, 'Oh, this is how my mother used to make it.' But really it's probably a little bit different," Ptak says. "That memory, that taste memory. That's what people want, and that's what is most familiar. Or that's what I want anyways."

Looks like Ptak's found her own enduring look.

Find Chez Panisse here, or in our DINE app.

Babaà Jumper Woman No. 4 Natural

"Cashmere is perfect for cold London winters, and I absolutely love this range by Spanish designer Babaà," Ptak says. "I have a jumper, and my daughter has some sweet cashmere socks.", $203 (or €180, and ships internationally)

Byredo Ambre Japonais

"My favorite fragrance," Ptak says of the French-made, black-wax candle with notes of sandalwood and sesame. "It's so calming after a long day in the kitchen.", $80

Elizabeth Arden Eight Hour Cream

"This is my go-to cure for dry, overworked chef hands," Ptak shares of this nongreasy, hydrating hand lotion., $21

Kenwood Chef Major Stand Mixer

"We use Kenwood mixers in our open kitchen at Violet," Ptak says. "They are so well made. They can withstand the constant use that we put them under.", $650

Lucas' Papaw Ointment

"A lifesaver for small burns and grazes," Ptak says of this soothing lotion made of the black-seeded fruit from the nearly century-old company., $9

Bloomers Sofia Flower

"All chefs love Makie," Ptak explains. "She has the kimono bunting, which is a gift from Alice Waters, and these mushroom bloomers from another chef, Jessica Boncutter. Clean lines, great fabrics, and they're well made.", $62 to $63

Mauviel Copper & Stainless Steel Saucepan

"Copper cookware is expensive but definitely worth the investment," Ptak says. "They offer amazing thermal conductivity, and do look for pans that are lined with stainless steel. They also look beautiful in the kitchen, which is important to me, too.", $315

Opinel Sweet Pop Colors Paring Knives

"Good-quality knives are an essential part of any kitchen," Ptak says. "Opinel makes the best knives, and this colored range looks great, too.", $28 for four