Château de Tourreau
Provence wedding cake
Sculptural sugar paste wedding cakes for the Provençal elegance of Château de Tourreau. Sculpted in Paris, delivered and installed personally by Ange Gimenez.
Château de Tourreau
Provence in its purest form.
I am Ange Gimenez, a Paris-based wedding cake designer specialising in hand-sculpted sugar paste. I have worked at Château de Tourreau, an 18th-century Provençal estate in the Vaucluse, and I am available for weddings and private events there. For couples marrying at Tourreau, I design a sculptural cake made to stand in the Provençal heat and belong to the place.
Château de Tourreau sits in the Vaucluse. An 18th-century Provençal estate surrounded by vineyards, olive groves, and the quiet symmetry of a formal French garden. It is one of the most requested private wedding venues in the south of France, and for good reason. The light here, in late June and September especially, is unlike anywhere else.
Provençal summer weddings present a real technical challenge. Afternoon temperatures climb above 30°C. Outdoor ceremonies under olive trees, cocktails on stone terraces, receptions that begin in the heat of late afternoon. A buttercream cake will not survive those conditions. Sugar paste does. Every petal stays exactly as sculpted, from setup through the end of the evening.
I design each Tourreau commission to belong to the Provençal palette. Warm ivory, pale ochre, dusty rose, and the muted greens of olive and rosemary. Multi-tier architectural structures that echo the geometry of the château's formal gardens. Sugar flowers inspired by what actually grows on the estate. Peonies, lavender, fig branches, and anything else that feels honest to the place.
On the day, I drive down from Paris myself with the cake. I install it on-site, adjust the presentation to the specific table and the specific light, and stay long enough to make sure everything is right. Tourreau deserves that care. So does your wedding in Provence.
Why sugar paste
is the only choice
Buttercream is beautiful in photographs. It is not reliable at a Provence château wedding in June. Sugar paste is. Here is the difference, honestly stated.
Holds through Provence summer heat
June, July, and August weddings in Provence push well above 30°C, in full sun under olive trees and on open stone terraces. Sugar paste is structurally stable in temperatures that would cause buttercream to slide, pit, and lose its shape within hours. Your cake looks identical in the last photo of the evening as it did at the start of cocktail hour.
Each petal sculpted individually
Every flower on my cakes is built petal by petal from sugar paste. Not piped, not printed, not pre-made. A single peony may take thirty minutes to an hour. A full cake may carry sixty, eighty, or a hundred and fifty individual flowers. The result is the kind of detail that holds up to a macro lens and to the memory of your guests years later.
Architectural height, six to eight tiers
Sugar paste gives me the structural integrity for tall, multi-tiered cakes. My signature work, including the eight-tier Fally with more than a hundred and fifty wafer paper flowers made entirely by hand, is only possible because of the medium. Buttercream at that height and scale would not survive transport, let alone a full evening.
Personally delivered and placed
I do not hand the cake off to a courier. I transport every commission myself to the venue and set it in place, adjusting the final presentation until it is exactly right. For Provence château weddings, where the scale of the room, the lighting, and the table placement all matter, this direct involvement is not optional. It is the only way to guarantee the result.
Provence venues I design for
From the formal gardens of Château de Tourreau to the open-air bastides of the Luberon. Every Provençal venue presents its own architecture, its own light, its own heat. I design for what each one asks.
Château de Tourreau
Provençal Domaines
Luberon Bastides
Open-Air Terraces & Gardens
Available upon inquiryHow a wedding cake
comes to life
Discovery Call
I begin with a conversation. Your venue. Your aesthetic. The feeling you want the cake to carry. I listen before I speak. No questionnaire. A real exchange about your day.
Design Consultation
Based on your venue, season, and style references, I propose a design direction. Tier structure. Flower selection. Colour palette. The commission is confirmed at this stage, with timeline and logistics.
Sculpting Phase
Two to four weeks before your wedding, my hands are entirely yours. I sculpt every sugar flower by hand. Every petal is dried and assembled one at a time. The cake structure is built and dressed in the final days before delivery.
Delivery & Setup
I deliver to your venue myself. I transport the cake with the care it deserves and place it on the table by hand. I adjust the presentation on-site and leave only when it is exactly right. Your coordinator has one fewer thing to manage.
We ordered macarons for the day before our wedding and our wedding cake from Ange. The macarons were truly exceptional, better than those of some well-known pastry chefs. The wedding cake was elegant, exactly as we had envisioned, and delicious: two flavours, chocolate hazelnut and coconut mango, both a real success. Ange delivers the cake herself, works with complete discretion, professionalism and elegance. I recommend her wholeheartedly.
Kalina Kamara · Google Review
& Worldwide
Answered before
you have to ask.
Other châteaux & estates
I design for.
The full map, region by region: wedding cakes in France.
Tell me about
your day.
I take around thirty commissions a year, so each piece has my full attention. If you are planning a wedding at Château de Tourreau or anywhere in Provence, I would love to hear from you.