Founder’s Story

as a first-generation Dominican-American, I was raised in a home filled with culture, a love for natural foods, and generous flavors.

My mother and brother are incredible cooks, but interestingly, it was my father who inspired my pastry journey. When I would come to visit, I would find him in the kitchen making Bizcocho Dominicano (Dominican cake), flan, and tropical jams. I’ve always been fascinated by his ability to create anything he imagines with his hands, from furniture to custom bags and now cakes. Watching him move so confidently between craft and creativity planted something in me. I knew that one day I wanted to build something of my own, a baking business rooted in family and meant to be shared at the table.

That was the inspiration, but it wasn’t the beginning.

My first love has always been people. After earning my degree in Psychology, I built a career in healthcare within senior living communities. I started as a patient concierge in a nursing home and worked my way into leadership roles, including Admissions Director, Corporate Marketer, and Sales Director. My work centered on care, connection, and guiding families through vulnerable moments.

Through it all, baking remained my outlet. I baked for family and friends as a way to relieve stress and express myself creatively. In the summer of 2023, the idea for Bizcoterra quietly began to take shape.

Later that year, I made the decision that changed everything. I left my corporate career to pursue pastry professionally.

I temporarily relocated to Las Vegas to train at The Pastry Academy by Amaury Guichon, immersing myself in the fundamentals of French pastry. The experience deepened my discipline, elevated my craft, and confirmed that there was no turning back.

My first job after returning from Vegas was in a Michelin-starred French restaurant in Midtown, where my respect for structure and discipline grew stronger. I later had the opportunity to create my own dessert menu at the New York Botanical Garden.

Even while working full-time, I continued taking custom orders. I knew something larger was building beneath the surface.

In 2025, Bizcoterra was officially born from a desire to unite Caribbean comfort, American classics, and refined French pastry technique.

Today, every pastry I create carries that journey, heritage, discipline, and the warmth of the kitchen that first shaped me.