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.
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.