A great finale for my Pastry Arts Diploma studies.

I must admit that I never imagined studying for a Diploma in Pastry Arts could be so intense.

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From the first day of classes back in October 2021, and for a total of 15 months, I had to bake at least one item each week. Some courses were more intense and complex than others. I know that merengue was not my friend initially and that I truly loved Paris Brest to the point that I made it as a Christmas dessert that year.

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However, going through this Diploma was the enabler to taking the healthy homemade snacks I made for my kids to a new level. In addition, it allowed me to learn the baking and cooking techniques necessary to become a Baking and Pastry professional, providing customers with a higher-quality product they can trust and buy frequently.

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As with anything I’ve done in my life, I took this Diploma very seriously. Since baking has always been a passion, I truly enjoyed my lessons, recreating desserts, and enjoying the outcomes with family and friends. The products we have in our catalog have been an inspiration from these studies, and it has been great to integrate various elements learned with my ideas and recipes.

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The Escoffier School of Culinary Arts recognizes the success made by students in class, and I am honored to have been included in the President’s list (3.75-4.00 GPA) of the Summer 2022 Achievement Awards. This recognition is significant to me as it reflects the effort and hard work I’ve put into these studies.

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I love learning, and I love baking. Still, most of all, I am committed to providing high-quality products for families, especially babies and toddlers, with healthy and nutritious snacks made with organic and high-quality ingredients, considering different dietary restrictions and the needs of the young ones.

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From my family to yours, I hope you enjoy our products as much as we enjoy baking them!

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