Davina Gourmandises

Davina Gourmandises is a small pastry, chocolate and catering business run from a renovated farm in Vulliens, in the canton of Vaud, which the site places "Proche de Lausanne, entre Vaud et Fribourg", near Lausanne, between Vaud and Fribourg. Its owner is a trained pâtissière-confiseuse who makes cakes, desserts and savory apéro food to order for birthdays, company parties and weddings. For a wedding in the Vaud or Fribourg countryside, she can supply the cake, a pièce montée, the apéro and the guest gifts from one kitchen.

The person behind it

The site is written in the first person. She has held a CFC, the Swiss federal vocational certificate, as a pâtissière-confiseuse since 2002, and then worked in several patisseries in the region, gaining experience, in her words, in pastry, chocolate making, ice cream and catering. When the couple's first child was born in 2013, with the support of her husband, who is a Boulanger-Pâtissier (baker and pastry chef), they decided she would go independent and work from home to combine work and family.

In 2020 the family moved to a renovated farm in Vulliens, surrounded by a vegetable garden and many fruit trees. To make the work easier and to receive customers there, they built a professional kitchen and laboratory that meets current hygiene standards. So this is a home-based business with a proper production kitchen, where clients can come to discuss an order.

What she makes for weddings

The wedding offer is framed as made to order: "Je crée sur commande diverses spécialités salées et sucrées pour vos différents événements", she creates sweet and savory specialties to order for events, weddings among them. Her work can be personalized, and the site gives weddings, children's decorations and company logos as examples. The request is defined together "sur place, par téléphone ou par mail", in person, by phone or by email, and she then prepares an offer as close as possible to the client's wishes.

The site lists what she makes under four headings.

• Apéros: flûtes, Gâteaux aux lard, Taillés aux greubons, savory puff pastries, ham croissants, vegetable dips and pains surprises.
• Grignotines (snacks): quiches, sandwiches, canapés, croques-monsieur, soups, seasonal salads and gratins.
• Desserts: Salées à la crème, fruit mousse cakes (Entremousse aux fruits), various tourtes, Vacherins glacés, Pièces montées and Mignardises.
• Idées cadeaux (gift ideas): gift baskets, boxes of biscuits, praline assortments, fruit paste, and chocolate bars that can be personalized.

For a wedding, the pièces montées are the obvious cake option, and the personalized chocolate bars, pralines or biscuit boxes are natural guest favors. The Gâteaux aux lard and Taillés aux greubons give an apéro a local character.

Local and seasonal

The site says everything is made using fruit and vegetables from the family's own vegetable garden and local, good-quality products that follow the seasons. Couples should expect the fruit in desserts to follow what is in season on the date of the wedding, and can ask what the garden and local producers will offer at that time of year.

Availability and contact

The home page announces a holiday closure "Du 24 juillet au 10 août 2026", from July 24 to August 10, 2026. Couples marrying in that window should plan around it. For every other date, the first step is a call to 079 430 63 53 (the site's main call to action is "Appelez-moi !", call me), an email to info@davinagourmandises.ch, or the contact form. The address is Chemin du Pralin 1B, 1085 Vulliens.

What the site does not say

The site publishes no prices, no minimum or maximum number of guests, and no lead time for a wedding order. It does not say whether she delivers to the wedding venue, sets up a pièce montée on site, or asks couples to collect from Vulliens, which matters for a reception some distance away. There is no information on tastings before a wedding order and no list of cake flavors. The site is in French only and does not say whether she works in English; couples who do not speak French will want to start by email, where they can write carefully and translate the reply.

The site does not say how many people work in the kitchen. The first-person text and the home setting point to a small operation, so for a large wedding it is worth asking early how much she can produce for one day.

Planning an order from abroad

Because the offer is built around a conversation, a first message does most of the work if it is complete. Useful points to put in writing: the wedding date and the venue, the number of guests for the apéro and for the dessert, whether the cake should be a pièce montée or another format from the dessert list, and which apéro items from her list appeal. An iced vacherin (Vacherin glacé) needs to stay frozen until it is served, so couples who like the idea should check with the venue that it has freezer space, and ask her how she transports it. If personalized chocolate bars or biscuit boxes are wanted as favors, the names, date or logo to go on them belong in the same message. The site's own gallery, under the Mes réalisations heading ("Desserts, apéritifs, gâteaux... Salé ou sucré !"), is the place to find pictures to point to when describing a style.

The kitchen on the farm was built partly to receive customers, so a couple who comes to Switzerland before the wedding can ask to meet her there and settle the details in person.

Who it suits

Davina Gourmandises suits couples marrying in the Vaud and Fribourg countryside who like the idea of a trained pastry chef working from a farm kitchen with her own garden produce, and who want the cake, a regional apéro and personalized favors from one person. The detailed menu makes it easy to sketch an apéro and dessert table before the first call.

The caveats are the limited information and the scale. Without prices, capacities or delivery terms online, planning starts with a conversation in French, and the summer holiday rules out one stretch of the high season. For a smaller wedding in the region, those are manageable; for a large one, confirm capacity and logistics first.