Pastry Chef Nika Yazdani, of Sugar Studio LA, has a phrase she uses to describe what she’s striving for in her work. style=font-weight: 400;>
“I call it whimsical perfection,” she says. “I strive for perfection in everything I create, but I also like to keep things playful and unexpected. I want my desserts to feel unique, intentional, and memorable.”
After studying under MOFs like Sébastien Canonne and holding pastry positions at elite restaurants including style=font-weight: 400;>Joel Robuchon, Bottega Louie. and the Four Diamond–rated FiAMMA, Yazdani returned to her native California to launch Sugar Studio LA in the San Fernando Valley.
Her Sherman Oaks kitchen serves as both a production space and a trend lab—where she’s pioneering new dessert formats for the modern client.
But from her new small personal kitchen in Sherman Oaks, she’s also finding plenty of room to play. Working as a private caterer and cake decorator allows her to collaborate thoughtfully directly with clients. It also allows her to have her ear to the ground on pastry and culinary trends, especially in the trend-heavy environment of Los Angeles county. What’s new for pastry in 2025? “Protein baking,” she says. “There’s a huge shift towards high-protein desserts , and I’ve been developing cookies, bars, and other treats that still taste incredible while packing in extra nutrition. The key is using high-quality ingredients . No shortcuts, no fillers.”
Outside of her client collaborations, she finds inspiration through travel. “I love traveling and make it a point to take an international trip every year. Whether it’s eating my way through Portugal or France, I’m always paying attention to flavors, textures, and presentation styles. Sometimes, inspiration comes from art, fashion, or even something as simple as a birthday card design that sparks a new cake concept.”
Having the right tools helps make the difference, too. “I swear by my Matfer Bourgeat pastry bags and scrapers—they’re durable, functional, and help me maintain consistency in my work.”
Read on for the full Matfer Bourgeat USA interview with Chef Nika Yazdani.
Introduction & Background
MBUSA: Can you tell us about your journey into baking? What inspired you to start Sugar Studio LA? style=font-weight: 400;>
NY: I’ve always loved cooking and baking since I was a kid. My mom even sewed me a little chef’s apron when I was nine! But back in the ‘80s and ‘90s, there weren’t many pastry role models on TV like there are today, so I didn’t think of it as a career. I originally pursued sociology but realized that I was happiest in the kitchen. After culinary school, I spent years working in Las Vegas’ fast-paced restaurant industry before returning to LA to start Sugar Studio LA. My goal was to create a space where I could blend my passion for science, art, and flavor.
MBUSA: How would you describe the personality or essence of Sugar Studio LA? style=font-weight: 400;>
NY: I’d say “whimsical perfection.” style=font-weight: 400;> I strive for perfection in everything I create, but I also like to keep things playful and unexpected. I want my desserts to feel unique, intentional, and memorable.
Creativity & Innovation
MBUSA: style=font-weight: 400;> Where do you find inspiration for your recipes?
NY: style=font-weight: 400;> Everywhere! I love traveling and make it a point to take an international trip every year. Whether it’s eating my way through Portugal or France, I’m always paying attention to flavors, textures, and presentation styles style=font-weight: 400;>. Sometimes, inspiration comes from art, fashion, or even something as simple as a birthday card design style=font-weight: 400;> that sparks a new cake concept.
MBUSA: style=font-weight: 400;> What’s your process for brainstorming and testing new recipes? style=font-weight: 400;>
NY: style=font-weight: 400;> I start by identifying a concept—sometimes it’s a flavor pairing, other times a visual aesthetic. Then, I work through the technical side style=font-weight: 400;>: balancing textures, ingredient substitutions, and structure. For example, my Earl Grey buttercream style=font-weight: 400;> came from an experiment during the pandemic and is now one of my most popular wedding cake flavors.
MBUSA: style=font-weight: 400;> Are there any baking trends you’re excited to explore? style=font-weight: 400;>
NY: Protein baking! style=font-weight: 400;> There’s a huge shift towards high-protein desserts style=font-weight: 400;>, and I’ve been developing cookies, bars, and other treats that still taste incredible while packing in extra nutrition. The key is using high-quality ingredients style=font-weight: 400;>. No shortcuts, no fillers.
MBUSA: style=font-weight: 400;> What do you think the future of baking looks like, especially in LA? style=font-weight: 400;>
NY: style=font-weight: 400;> More alternative ingredients style=font-weight: 400;> like gluten-free flours and natural sugars. People are also having more fun with desserts—breaking away from tradition and creating unexpected, interactive experiences style=font-weight: 400;>.
MBUSA: style=font-weight: 400;> What role do tools and equipment play in your ability to innovate
style=font-weight: 400;>NY: Huge! Having the right tools makes all the difference. I swear by my Matfer Bourgeat pastry bags and scrapers style=font-weight: 400;>—they’re durable, functional, and help me maintain consistency in my work.
Challenges & Breakthroughs
MBUSA: style=font-weight: 400;> Have you faced creative blocks, and how do you overcome them? style=font-weight: 400;>
NY: style=font-weight: 400;> Absolutely! Deadlines are my best motivator. But more importantly, bouncing ideas off others style=font-weight: 400;> helps me break through creative ruts. Whether it’s a friend in the industry or a client with a unique request, those conversations often spark something new.
MBUSA: style=font-weight: 400;> Can you share a moment when an experiment didn’t go as planned but led to a breakthrough? style=font-weight: 400;>
NY: style=font-weight: 400;> One of my most popular wedding cake flavors—Vanilla Cake with Earl Grey Buttercream and Raspberries style=font-weight: 400;>—happened totally by accident! A client requested the combination during a tasting, and after trying it, I knew it was something special. Now, I make it for my own birthday every year!
Vision & Advice
MBUSA: style=font-weight: 400;> What advice do you have for bakers developing their creative voice? style=font-weight: 400;>
NY: “Know the rules before you break them.” style=font-weight: 400;> Before experimenting, learn how ingredients work together. Try existing recipes, understand the chemistry, and then start tweaking. Innovation comes from understanding and then pushing boundaries style=font-weight: 400;>.
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