Hello, I’m Luis!

My pastry journey began with self-taught passion for cake, but it was expanded and perfected through training in pastry school in Paris. There, I mastered the precise techniques behind French tarts, choux pastry, laminated doughs, and classic entremets—skills I now share with students and pour into every handcrafted creation I make.

My love for sweets started with American birthday cakes and the tres leches my family made, those flavors are still part of who I am. But French pastry captured my imagination in a way nothing else had. The craft, the precision, the way every element had to be perfect, I knew I had to master it. After Paris came travels through Europe & Mexico, where I discovered how different cultures approach pastry. Every workshop I teach and creation I make draws from all of this, childhood comfort, Parisian technique, and global inspiration.

Luis wearing sunglasses, a wide-brimmed hat, a beige cardigan, and shorts holds two cakes in front of a green ivy wall.
Luis wearing sunglasses, a black cap, and a navy coat standing in front of a large ornate gold gate with intricate designs and a decorative crest at the top in Versailles, France.

Artisan approach

Whether you're here to learn or simply to enjoy, everything I do comes from a place of genuine passion for this craft and love for sharing it with others.

As a Washington State Licensed Pastry Atelier, I take pride in creating exceptional baked goods that meet professional standards while maintaining that personal, artisanal touch.

Luis in white uniform and a pastry chef hat standing in a Ferrandi Pariclass kitchen, holding a decorated cake in Paris, France. White tiled walls, shelves with bowls and kitchen tools, and a whiteboard with handwritten recipes are in the background.
Luis standing in front of a Ferrandi Paris sign celebrating its 100th anniversary from 1920 to 2020. He is wearing a beige trench coat, gray shirt, black pants, white sneakers, sunglasses, and a gray cap, with a black backpack.

“It happens in the space between bite and smile—that exquisite pause where technique becomes emotion, where craft becomes connection. This is my favorite part.”