Loving your job is great but having a passion for what you do is what makes the difference. And that is exactly why Sofia and Cesar decided not to create just a “pastry shop” but a place full of experiences that would ultimately become the locals favorite.
the creative mind behind the Éclair Affaire
Every year she would travel in Europe and Asia to find and follow the latest trend. Creator of her own line and designer of the collections of the existing company,Pen-ky lingerie, she was responsible of the entire production line. After moving to Florida, the love of a good pastry made fresh pushed her to change completely field of work and create the “eclair Affaire “
Used to the Parisian lifestyle and the European attitude towards food, for her the Éclair Affaire is not just a “pastry shop”. It is a whole concept, an experience! From the decor, the way the staff will greet the clients, to the boxes and the restrooms, everything works together to the final revelation: the ultimate éclair.
OUR pastry chef
In 2016 he co-founded The Bakery Lab. Bakery Lab is a learning space that brings together the talent of renowned pastry and bakery chefs from all over the world in big events such as “Baker-Con” encouraging them to create, strengthen and set new trends for attendees and hosts alike.
Throughout his career, working in different countries and teaching in schools he understood the importance of this awesome art and yet that there is always something new to discover. In the last few years he has had the privilege to learn and to teach next to world renown chefs from all over the world. This journey for him has no limits. To create, to develop, to design new trends, to explore new flavors. To discover the chemistry of pastry.
He now shares his time between Latin America organizing Bakery Lab events and the US where he imagines new flavors for Eclair Affaire. Thanks to his deep knowledge and experience he is crafting a menu composed of classic flavors mixing them up with his Latin heritage and his unique worldly experiences.
Born and raised in Colombia, he discovered his passion about pastry at a very young age. Starting out as an advisor, he has held several teaching positions among others in Sena and La Salle LCI in Bogota, in Mariano Moreno culinary institute and at Cordon Blue School in Florida.