Gianne Itaralde
Presented by GMARO Magazine, “Gianne Itaralde” is featured in our Fashion Across Cultures project, celebrating global creative expression. Prints are now available. Dive head-on into the fashion world with GMARO Magazine, your access pass to the latest trends, must-have accessories, and secrets to timeless elegance. Be inspired by stunning photography and compelling stories that celebrate the art of dressing up, as the opening is like tracing an inspirational track into the heart of fashion. Don‘t just follow the trend; set it!
——————————————
Pastry chef: Gianne Itaralde @yyaitaralde
WB: https://gianneitaralde.wixsite.com/cakes
What role does playfulness have in your current creative practice?
Playfulness brings curiosity and fun back into the process. It breaks the routine and keeps the creative energy flowing. Most importantly, it reminds me why I fell in love with pastry in the first place.
How do you define “imperfection” in pastry, and why do you find it beautiful?
Imperfection is evidence of the human hand. In a time where AI and social media push everything toward flawless images, people are craving something real. Real means texture, variation, and presence. That’s what makes a piece feel honest.
How has embracing imperfection changed the way you view yourself beyond the kitchen?
I’ve become more forgiving with myself. I’m less afraid of making mistakes and see them as opportunities to learn. That shift has affected both my work and my personal life.
How do you stay creatively inspired without overwhelming yourself?
I slow down by intentionally stepping away from pastry. I like visiting museums, walking around different neighborhoods, or just spending time in the park. Those breaks help reset my creativity. Inspiration comes naturally when I give myself space.
What has pastry taught you about patience and self-trust?
You can’t rush results in pastry — timing matters. Pastry taught me to slow down, pay attention, and trust the process. Over time, that trust has grown into confidence in my own judgment.
What advice would you give to creatives who feel torn between practicality and passion?
You don’t have to choose one or the other. Practicality is the backbone, not the cage. Find a way to make them work together — it’s not an either/or.
As a woman navigating creative industries, what challenges have most shaped your resilience?
The biggest challenge was learning to take up space without apology. Trusting that my perspective was enough and didn’t need justification changed how I moved through creative spaces. It taught me to stand firmly in my own point of view.
How do you protect your sense of joy in a demanding, high-expectation field?
I protect my joy by setting boundaries and honoring rest. I remind myself that I chose this path because it allows me to create, express, and connect with people through food. Joy doesn’t happen by accident — I choose it on purpose.
In what ways do you see your creations continuing your family’s legacy in a modern form?
The care is the same, even if the form has changed. I’m still feeding people, just in a more personal way. What I make is rooted in the same values I grew up with — generosity, family, and connection — just expressed in a way that reflects who I am now.
What does success look like for you now, beyond titles or recognition?
Success now means building a life and practice that feels sustainable and fulfilling. Cheesy as it may sound, success to me is simply being happy. Titles mattered once, but I’ve learned they’re mostly what owners or bosses see; they don’t capture the full effort or care behind the work. For me, success is doing work I’m proud of and measuring it by the impact it has on people.
If your journey were a dessert, how would you describe it?
If my journey were a dessert, it’d be layered — complex but balanced, with a few surprises. Not overly sweet, with a solid structure underneath, yet plenty of room to breathe. Something made slowly with deliberate effort.
Looking back, what version of yourself are you most grateful for becoming?
With all the experiences and lessons from switching industries to living alone in a completely different country to get to know myself and pursue my pastry career, I would say the one I’m most grateful for is the one who learned to trust herself. The one who’s grown more confident with each step, more patient with setbacks, and comfortable with uncertainty. The one who embraces the process, lets things flow, and keeps moving forward. This version feels calm, in control, resilient, strong, and most importantly, happy.
