Madame Nadia Makrout carries the precision and patience of Algerian pastry traditions, where desserts are built slowly and meant to last. Her work is anchored in semolina, dates, honey, and orange blossom — ingredients that reward careful handling and time rather than excess sweetness. Her pastries favor structure and intention. Syrups are infused, not poured […]

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Chef Mandi’o Dulce builds her pastry work around mandi’o — cassava — a cornerstone of Paraguayan cuisine and daily life. Her desserts grow from traditions shaped by Guaraní knowledge, where cassava is treated not as an accent but as the foundation itself. Working with mandi’o flour, starch, and fresh root, she creates sweets that favor […]

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