Larica Bolos

Dessert Table.png
 
Once you realize that you don’t need a special occasion to eat a cake, the second part of your life begins.
— Anonymous
 

The Pastry Chef

Maria Fiuza de Mello

Graduated in 2009 from the Culinary Institute of America in Hyde Park, New York, with an Associate’s degree in Baking and Pastry Arts and a Bachelor’s degree in Professional Studies in 2011. Lived and worked abroad for the last 10 years, and in the last 6 worked at various restaurants in New York City.

Our Values

Dessert should be fun and most importantly delicious. To make the best tasting desserts it is important to use quality ingredients, especially seasonal fruits and organic foods whenever possible. It is important to minimize the amount of plastic and other waste used, using bamboo re-washable towels, silicone and glass containers, along with biodegradable to-go boxes.