No compromise on ingredients
Real butter, real cream, real fruit. We do not alter a product's chemistry to cut cost — open that door once and the brand is finished.
Brand
The order behind the counter matters as much as the counter itself
Pastaevim is not a shop; it is a repeatable order. Making a good cake is skill. Making the same cake every day in every store is a system. We built the second one.
2026
Founded
3
Store Concepts
Written
Standard Recipe
6
Areas of Support
Our Approach
Craft and standard, at the same table
Pastry is handwork. The consistency of the cream, the resting time of the dough, the season of the fruit — none of it fits neatly into a spreadsheet; it takes mastery. But if a brand is going to grow, that mastery has to be transferable.
When we founded Pastaevim we started not with the recipe but with writing the recipe down. Every product's weight, sequence of steps, resting time and presentation was documented. So when the pastry chef changes the taste does not, and when a store opens the brand does not erode.
When the pastry chef changes the taste does not; when a store opens the brand does not erode.Pastaevim Brand Approach
Our Values
Four points, four commitments
The same taste in every store
Standard recipes and central supply are mandatory. A franchise partner's freedom lies in running the business, not in changing the product.
A partner is not a customer
We do not sell you product and walk away. Your revenue growth is our shared interest, which is why we stay on site after opening.
Fewer, better stores
We do not accept every application. The wrong location and the wrong partner do not add a store to the brand — they cost it reputation.
Production
What the hand makes, the manual protects
The production flow is documented together with its hygiene control points. Cold chain, cross-contamination measures, allergen disclosure and shelf-life tracking are an integral part of the operations manual. A franchise partner's staff are trained on this manual and audited regularly.