Real ingredients only
French butter, Valrhona chocolate, Madagascar vanilla and fruit from North Holland growers. No mixes, no margarine, no shortcuts — if we can't pronounce it, it doesn't go in.
About Lumière
A small studio with strong opinions about butter.
Founded 2019 · Runstraat 17H, Amsterdam · everything made in-house
The story
From a Paris hotel kitchen to the Runstraat
Élodie Janssen spent seven years running the pastry section of a Paris grand hôtel — the kind of kitchen where a millimetre of glaze decides whether a dessert leaves the pass.
In 2019 she moved home to the Netherlands and opened Lumière: a dessert studio rather than a bakery, where a short menu is made fresh each morning and nothing is held over to the next day. The name — "light" in French — is a promise about how the desserts should feel, not just how they look.
Today the team is four people: two pastry chefs, one chocolatier and whoever is on coffee duty that morning.
What we stand for
Three rules we never break
The season writes the menu
Strawberries in June, plums in September, citrus in the dark months. Half the counter changes with the fruit crates; the signatures stay put.
Made where you can see it
The kitchen sits behind glass, in full view of the counter. Watch your entremet being glazed while your coffee is poured — that openness keeps us honest.
Custom cakes
How a custom order works
From first email to the moment the cake lands on your table — usually within two weeks.
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Tell us the occasion
Send the form with the date, number of guests and any ideas — photos, colours, a napkin sketch. We reply within one working day.
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Taste & sketch
You visit the studio for a 30-minute tasting of three flavour directions. Élodie sketches the design with you at the table.
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We build it
Baking starts two days before your event. You get a photo of the finished cake before it leaves the studio.
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Delivery & setup
We deliver refrigerated anywhere in Amsterdam and set up on site — stands, flowers and nerves included in the price.
The craft
Slow food, fast counter
A single entremet takes three days: bake, build and freeze, then glaze and finish. We start each one long before you order it — which is why the counter sells out instead of carrying over.
It also means Mondays and Tuesdays are atelier days: doors closed, ovens on, prepping the week ahead. Come Wednesday, everything on the counter is at its best.
