MY BACKGROUND

From El Salvador to Lyon, France. 

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My love for baking began with my grandmother in San Salvador hence the name Merci Mamie which means Thank You, Grandmother. But you can read more on that on my about me page. I have baked all over the world and have spent years working in Michelin Star restaurants and at a Relais & Châteaux property.  From Cordon Blue in Austin, Texas, to training at the world famous Paul Bocuse Institute in Lyon, France. Where I also worked in culinary management for many years. I have spent time in Barcelona, Spain at a 5-star hotel, Hotel Miramar Barcelona where I baked many wedding cakes. From there I worked in Washington D.C. at Michelin star restaurants Kinship and Metier. I met my future husband Ryan, and we moved to Tennessee to be near family. I then worked at a Relais & Châteaux property, Blackberry Mountain, for several years and became head pastry chef. I am now following my passion by starting my own pastry business.