​I am a classically trained chef, with a degree from Le Cordon Bleu College of Culinary Arts.  I spent several years working in all areas of the kitchen, but after some time, I realized that I preferred the science and creativity of the pastry world.  I was extremely fortunate to have trained under an Award-Wining pastry chef, Karen “Spike” Ames.  She taught me how to push myself to be the best and challenged me to think outside the box to create unique and amazing flavors.

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I have over 20 years of professional culinary experience, spending my career as an Executive Pastry Chef, working in some of the best and award-winning restaurants in Tucson.  Years in the industry has helped me create a unique business that is catered, literally, to every client, taste, or need.  I use my travels around the world to introduce innovative flavors and my experience growing up in Mexico to bake delicious classic Mexican pastries with a playful twist. I was born savoring the world and pastry has become my playground and my creative medium.

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At a time when the dessert trends tend towards the elaborate frostings, overly complicated desserts, and sugary sweet fondant creations, my pastry style is focused – I create simple, elegant desserts that are full of flavor, and never too sweet.  I am a big believer that if the first thing you taste in a dessert is sugar, then it is not a good dessert.  Instead, I concentrate on thoughtful integration of savory and sweet, interesting textures, and creating extraordinary taste sensations. 

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I look forward to working with you!