S: Thank you very much! I do different things, but my main focus – and primary source of income – has become creating brand events. Through my set and table styling, I help bring events to life, crafting lasting memories and contributing to a (hopefully) unforgettable experience. Alongside this, I also work occasionally as an influencer and continue to bake cakes and cinnamon rolls, which remain close to my heart. My supper clubs are something I organize mostly for myself – I simply love connecting with my community and meeting them in person in a warm and personal setting.

S: That’s a great question – one I’ve actually never really reflected on before. I think, for me, it’s about the satisfaction of knowing that something has been thought through to the very last detail. If there’s even a small gap or something left unresolved, I can feel it internally, like a quiet restlessness. I don’t feel “done” until I know everything has been fully considered and completed. During my „Lehre" in fine dining service, this awareness became even sharper. In gourmet gastronomy, every detail at the table needs to be perfect, as guests are paying for an exceptional experience. It was in that environment that I really honed my eye for detail and learned how much value it can create.

S: At my supper clubs, it’s all about creating something that I truly love – from the menu and the location etc. I design a space where I feel completely at ease, and it gives me the chance to connect in person with the people who follow me on Instagram, which I find incredibly special. Everyone is always so kind, and I simply love the art of hosting and making people feel welcome.

S: First of all, I love jewelry! What I really appreciate about Baiushki is that the designs are timeless, and I can style the pieces with both casual and elegant outfits. I’m especially drawn to the fact that some of the shapes are imperfect – and that’s exactly what I love. Nothing in life is flawless or linear; for me, beauty lies in imperfection. I find beauty in things that might create a sense of unease in others, simply because they can’t immediately categorize them. That’s what makes it so special to me – the feeling of adventure the jewelry evokes, while still radiating a sense of calm and security.

S: Right now, it’s my daughter. She often reminds me, in her own way, of what truly matters. She follows her own path, knows exactly who she is, and stands firmly in that. Through her, I’ve come to better understand who I was as a child – and how bold and free-spirited I used to be. Back then, I didn’t feel the need to explain or justify myself, whereas today I sometimes catch myself doing just that. She inspires me to fully own my path and to block out the noise of anything or anyone that tries to convince me otherwise. She is truly the coolest person I`ve ever met!

_

Below Sibille shares with us one of her favorite cake recipes, so that you can also try it at home. The cake is pictured below on the left side.

Ingredients:

150g crème fraîche

150ml olive oil

3 eggs

200g sugar

1/2 tbsp lemon zest

230g flour

2 1/2 tsp baking powder

1/4 tsp salt

300g plums *

200g figs *

1/4 tsp ground cardamom **

* You can also use any other kind of fruit / fruit that is in season 

** I always buy cardamom pods, remove the seeds, and grind them finely with a mortar and pestle – the flavor is much fresher this way. But you can also use pre-ground cardamom.

Instructions:

Preheat the oven to 180°C (fan) - Umluft

Grease a round cake tin (20cm–26cm) with butter and dust it lightly with flour

Slice the plums into 6 wedges each 

Quarter the figs 

In a mixing bowl, using a stand mixer, combine the crème fraîche, olive oil, eggs, sugar, and lemon zest until smooth

Add the flour, baking powder, and salt, and mix everything well for about 1 minute

Pour the batter into the prepared cake tin

Arrange the plums and figs on top in a circular pattern, pressing them slightly into the batter

Mix the ground cardamom with 3 tablespoons of sugar and sprinkle over the fruits

Bake the cake for 60–65 minutes (depending on your oven, it may take a little longer or shorter – don’t forget to do the toothpick test)

The cake can be served warm or cold, eat within 2 days

Enjoy!

S: Thank you very much! I do different things, but my main focus – and primary source of income – has become creating brand events. Through my set and table styling, I help bring events to life, crafting lasting memories and contributing to a (hopefully) unforgettable experience. Alongside this, I also work occasionally as an influencer and continue to bake cakes and cinnamon rolls, which remain close to my heart. My supper clubs are something I organize mostly for myself – I simply love connecting with my community and meeting them in person in a warm and personal setting.

S: That’s a great question – one I’ve actually never really reflected on before. I think, for me, it’s about the satisfaction of knowing that something has been thought through to the very last detail. If there’s even a small gap or something left unresolved, I can feel it internally, like a quiet restlessness. I don’t feel “done” until I know everything has been fully considered and completed. During my „Lehre" in fine dining service, this awareness became even sharper. In gourmet gastronomy, every detail at the table needs to be perfect, as guests are paying for an exceptional experience. It was in that environment that I really honed my eye for detail and learned how much value it can create.

S: At my supper clubs, it’s all about creating something that I truly love – from the menu and the location etc. I design a space where I feel completely at ease, and it gives me the chance to connect in person with the people who follow me on Instagram, which I find incredibly special. Everyone is always so kind, and I simply love the art of hosting and making people feel welcome.

S: First of all, I love jewelry! What I really appreciate about Baiushki is that the designs are timeless, and I can style the pieces with both casual and elegant outfits. I’m especially drawn to the fact that some of the shapes are imperfect – and that’s exactly what I love. Nothing in life is flawless or linear; for me, beauty lies in imperfection. I find beauty in things that might create a sense of unease in others, simply because they can’t immediately categorize them. That’s what makes it so special to me – the feeling of adventure the jewelry evokes, while still radiating a sense of calm and security.

S: Right now, it’s my daughter. She often reminds me, in her own way, of what truly matters. She follows her own path, knows exactly who she is, and stands firmly in that. Through her, I’ve come to better understand who I was as a child – and how bold and free-spirited I used to be. Back then, I didn’t feel the need to explain or justify myself, whereas today I sometimes catch myself doing just that. She inspires me to fully own my path and to block out the noise of anything or anyone that tries to convince me otherwise. She is truly the coolest person I`ve ever met!

_

Below Sibille shares with us one of her favorite cake recipes, so that you can also try it at home. The cake is pictured below on the left side.

Ingredients:

150g crème fraîche

150ml olive oil

3 eggs

200g sugar

1/2 tbsp lemon zest

230g flour

2 1/2 tsp baking powder

1/4 tsp salt

300g plums *

200g figs *

1/4 tsp ground cardamom **

* You can also use any other kind of fruit / fruit that is in season 

** I always buy cardamom pods, remove the seeds, and grind them finely with a mortar and pestle – the flavor is much fresher this way. But you can also use pre-ground cardamom.

Instructions:

Preheat the oven to 180°C (fan) - Umluft

Grease a round cake tin (20cm–26cm) with butter and dust it lightly with flour

Slice the plums into 6 wedges each 

Quarter the figs 

In a mixing bowl, using a stand mixer, combine the crème fraîche, olive oil, eggs, sugar, and lemon zest until smooth

Add the flour, baking powder, and salt, and mix everything well for about 1 minute

Pour the batter into the prepared cake tin

Arrange the plums and figs on top in a circular pattern, pressing them slightly into the batter

Mix the ground cardamom with 3 tablespoons of sugar and sprinkle over the fruits

Bake the cake for 60–65 minutes (depending on your oven, it may take a little longer or shorter – don’t forget to do the toothpick test)

The cake can be served warm or cold, eat within 2 days

Enjoy!