Originally, baking was not what took me to Hospitality school. I was attracted to wine and food relationship. While at FIU getting my Master’s degree, I started taking baking classes and completely fell in love. It is amazing how water, flour and salt can create so many variations.
Within few years of graduation, my partner and I have opened a beautiful French caffe. This is were some of the current creations were born: zucchini pecan bread, chocolate chip bread pudding.
What’s in my cakes and pastries matter to me deeply. My whole family eats what is made at Flour & Berry.
Always NO artificial colors, preservatives, additives, stabilizers, or bleached flour.