Today we’d like to introduce you to Eleonora Tasalova.
Hi Eleonora , so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
My path into pastry was gradual and very intentional. I didn’t start with the idea of building a business — I started with a deep curiosity for technique, flavor balance, and craftsmanship. Over time, what began as focused learning and experimentation turned into a clear creative direction.
I was especially drawn to European-style desserts, where structure, texture, and restraint matter just as much as beauty. As my skills grew, so did my understanding of how much care and precision truly go into a well-made cake. Eventually, friends and clients began seeking out my work specifically for that approach, and Sweet Twist Jax naturally took shape.
Today, I work by pre-order only, creating custom cakes and desserts that are thoughtful, refined, and highly personal. My journey has been less about speed or scale, and more about developing a signature style and staying true to the level of quality I believe in.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It hasn’t been a perfectly smooth road, but I believe that’s true for any meaningful craft. One of the biggest challenges was learning to slow down in a culture that often rewards speed over quality. Developing strong technical skills, refining flavors, and building a consistent standard takes time — and patience isn’t always easy when you’re passionate about your work.
Another challenge was learning to say no. Not every request aligns with my approach, and it took experience to understand that choosing the right projects is just as important as executing them well. Those moments ultimately shaped both my confidence and the direction of my work.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
As a creative professional, my work sits at the intersection of craftsmanship and design. I approach pastry not as mass production, but as a thoughtful creative process where flavor, structure, and visual balance are equally important.
Over the years, my professional life has evolved into a very focused practice — working by pre-order, collaborating closely with clients, and creating pieces that feel intentional rather than rushed. I value depth over volume, and that philosophy guides every stage of my work, from concept to final execution.
Can you tell us more about what you were like growing up?
Growing up, I was naturally observant and detail-oriented. I paid attention to how things were made, how they felt, and how small elements came together to create something complete. I was drawn to creative activities, but I also valued structure and precision — a balance that still defines my work today.
I wasn’t loud or rushed by nature. I preferred depth over noise and was always more interested in refining something thoughtfully than doing many things quickly. I also remember needing quiet time to focus, which, looking back, shaped not only my creative interests but the way I approach my professional life now.
Pricing:
- • All work is custom and priced individually based on design, scale, and level of detail • Projects are created by pre-order only with limited availability • Pricing reflects craftsmanship, time, and the use of premium ingredients • Consultations help determine scope and final investment
Contact Info:
- Website: https://sweettwistjax.my.canva.site/dag-rwyojww
- Instagram: @sweet.twist.jax
- Facebook: https://www.facebook.com/share/1Dmfcdtee8/?mibextid=wwXIfr
