Hotels & resorts
Buffet and café sweets, banqueting desserts, breakfast pastries and a full dessert menu revision.
Consultancy & Services
- 30
Years in pastry
- 1996
La Dulcería founded
- Le Cordon Bleu
Trained
- Author
Published pastry book
Who I work with
Pastry expertise
for every kitchen.
Restaurants & cafés
Plated desserts and signature creations designed around your kitchen, your equipment and your team.
Bakeries & pastry shops
New product ranges, recipe standardisation, costing and yields, and efficient production planning.
Catering & events
Wedding and event cakes, and large-batch desserts that travel well and hold their shape.
What you get
Results that stay
after I leave.
Trained staff
Your team learns every recipe hands-on, so they can reproduce each dessert consistently without me.
Recipes made for your kitchen
Every dessert is adapted to your equipment, costs, storage and service, and delivered as a clear method card in grams.
Support after launch
I stay in touch after the launch to fine-tune recipes, solve problems and keep quality consistent.
How it works
From first idea
to first service.
Tell me about your business
Send the enquiry form with your goals, menu and timeline.
Kitchen and menu review
A visit or call to understand your kitchen, team and customers.
Proposal
A clear plan of the desserts, with descriptions, costings and a timeline.
Development and training
Recipe development, tastings and hands-on training with your staff on site.
Launch and support
We launch together, and I follow up to make sure everything runs smoothly.
Where I work
On site in Cyprus
I work in your kitchen anywhere in Cyprus, from Larnaca to Limassol, Nicosia, Paphos and Ayia Napa.
Online, anywhere
Remote recipe development, menu reviews and video consultations for businesses outside Cyprus.
An idea, a project? Let's talk about it!
Professional & corporate contact form
FAQ