Beauty shaped with the precision of masters: This is what JAC Pâtisserie explores in the shared territory between ballet and the art of fine desserts. Both disciplines transform simple ingredients into objects of wonder through patience, technique, and meticulous attention to detail.
Drawing inspiration from the visual language of pâtisserie, this edition translates the shapes, textures, and decorative gestures of confectionery into garments through pleats, draping, prints, and textile experimentation.
Created as a tribute to makers, from ballet professionals to master pâtissiers, JAC Pâtisserie reflects our fascination with craftsmanship, imagination, and the joy of transforming tradition into contemporary form.
SECRET RECIPE OF TUTU
At the heart of the Pâtisserie Edition stands the Pancake Tutu. The tutu skirt is one of ballet’s most iconic constructions. Developed through the rigorous craft of classical tutu making, this historic silhouette follows a precise “recipe” of exceptional couture-like handcraft.
The traditional 19th century form is reinterpreted with a contemporary cropped radius, allowing the garment to move beyond the stage. Each piece is constructed individually from our atelier, preserving the demanding techniques.
Beyond the theatre, the tutu carries an unexpected connection to the world of desserts. The famous Pavlova, named after the legendary ballerina Anna Pavlova, mirrors the airy architecture of the costume itself. Both share a language of lightness, structure, and delicate layering.
Echoing the layered pleats of the tutu, the Mini’s and Grand leotards explore pleating as a central decorative element.
CHANTILLY TULLE
Named after the delicate cream used in classic pâtisserie, Chantilly brings the softness and ornamentation of tulle. The technique of tulle ribbon ruching, traditionally used in haute couture and also found in the under parts of classical tutus, becomes the defining element of this design.
Fine feather-light tulle is carefully gathered and arranged by hand, creating soft textures that recall the airy finish of whipped cream. Through this process, a decorative couture technique is translated into a garment made for movement.
Image from Europeana.eu
CUPCAKE & SPRINKLES
Cupcake and Sprinkle explore the visual language of pâtisserie through print experimentation. Instead of digitally generating motifs, the patterns were developed through hands-on processes, translating dessert textures into wearable surfaces.
The swirling cupcake composition was first created as a hand-painted study, designed to wrap continuously around the torso. For the Sprinkle prints, real confectionery sprinkles were melted into white glue to achieve their distinctive softened texture, creating a playful interpretation of classic polka dots and meringue finishes.
Small details complete the illusion: embellished straps and cake-candle inspired straps recall the decorative gestures of celebratory desserts.
CHANDELIER
The Tutu Chandelier translates ballet costume into an object for everyday space.
Developed in collaboration with lamp designer Matej Štefanac, the project brought together traditional dressmaking techniques and contemporary product design. Delicate tulle is shaped into the familiar circular form and paired with a solid brass element, transforming a theatrical costume structure into a sculptural lighting object.
Produced as a limited prototype edition, the chandelier extends the Pâtisserie Edition beyond garments, reflecting JAC’s continuing dialogue between craft, design, and imagination.
Every garments proudly created by the JAC team.
