London Fashion Week’s flavours at Yauatcha


To celebrate London Fashion Week moving to Soho this September, Yauatcha has collaborated with contemporary fashion designer Charlie May. From September 14th Yauatcha’s iconic blue glass door will feature a sketch of Charlie herself, illustrated by artist Clyn Evernden. In addition Charlie has worked with Yauatcha’s pastry team to create a limited-edition range of style-inspired macarons and a petit gateau that will be available at both retail and a la carte.


The four macarons and petit gateau reflect Charlie May’s signature SS16 line, showcased at this September’s London Fashion Week. The macarons mirror the fabric, texture and structure of Charlie’s newest collection such as the vertical lines in sheer cotton fabric and grey hues featured in her cashmere and merino wool designs. The new patisserie rage’s neutral colours echo her design palate.


Cinnamon and raisin – cinnamon ganache with a pedro ximenez raisin compote and cinnamon crumble

Black sesame – black sesame ganache with toasted black sesame seeds

Blackcurrant cheescake – cheesecake cream with a blackcurrant pate de fruit

Smoked salt caramel – smoked salted ganache with a salted caramel centre

Gianduja lemon petit gateau – gianduja mousse, layered with hazelnut and almond dacquoise and entered with lemon caramel


We had a quick chat with Sarah Frankland, the head pastry chef of Yauatcha.

What did you specially like about this project?

The most exciting and interesting part of this project was the collaboration with Charlie May, understanding her philosophy of her designs and style was integral in creating the range to reflect her work.

What was the greatest challenge?

The greatest challenge was at the beginning of this project establishing from which angle we would approach the collaboration, meeting with Charlie May over lunch helped me to establish what she enjoys from desserts and her favourite things about Yauatcha. From this I created the range to reflect the sophisticated designs and colour palette with flavours she enjoys.

Which of the special edition desserts is your favourite?

I love all of the range but my favourite is smoked salt caramel macaron, it is filled with a smoked chocolate ganache and salted caramel.


The sketch and patisseries will be available 14th – 27th September.

All photos are courtesy of Yauatcha.

Read our interview with Sarah here.