About
Born to create a new concept on the culinary art of desserts. The traditional bases of the French pastries are found in our cakes, mixed with a modern design and the creativity that demands to be at the service of the most selective palates. The philosophy to elaborate our exquisite sweets is present in the experimentation with completely natural ingredients of the highest quality, as well as with the dynamics expressed in our wide range of products and appealing flavors. The innovation and elaboration is created by Chef Gabriela Alcain, graduated from Le Cordon Blue School. In her hands, biscuits, fruits and chocolates turn into ephemeral works of art, built to fall upon our palates.
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