Pakes, scuffins and baissants: hybrids remain popular
Consumers all over the world have a soft spot for hybrid bakery goods: traditional patisserie and bakery classics, but with an innovative twist. A new shape, a new combination of tastes, or...
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Belcolade ambassador Linda Cherem (1986) was born in Mexico City. She’s an executive chef and pastry chef. Cherem describes herself as a creative artist. Creativity, hard work and perseverance are the building blocks that helped shape her early but successful career.
From an early age she was brought up with a fascination for food, flavours and textures. Aged nine, she started making cakes and biscuits to sell to neighbours and she started her cooking career when she was 17. She studied at Le Cordon Bleu in Mexico. And through hard work she was able to travel to Europe, where she began her professional career. She discovered her ability to create healthy recipes and she set up a project focusing entirely on diabetic pastry and healthy foods. At 19, she opened her first manufacturing business, selling desserts without sugar to department stores in Mexico. This kick-started her career and gave her the opportunity to expand her customer base.
