Lured by the art of great pastry, Elena Rosa left her career and began the journey of training to be a chef. After visiting Shannon Martinez’s groundbreaking vegan restaurant Smith and Daighters, for a meal she was floored by the craft and creativity. She asked for a job and soon enough found herself on the pastry section figuring out how to make vegan pastries without the use of animal products. After lots of trial and error she found ways to not only deliver nostalgic interpretations of classic desserts and sweets, but proved she could make them just as good as the originals. After six years, she about to embark on a new journey.

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