Florencia grew up in the city of Treviso, in Italy, where the famous dessert tiramisú was invented. But Florencia’s cultural background is as fascinating and diverse as the pastries she makes: born in Buenos Aires, she moved to Italy when she was 2. Her maternal side is Argentinian, while her father's family is Italian. 

Driven by a desire to travel the world and become the best at her craft from a young age, she started working at Michelin-star rated restaurants and sharpening her skills in England, France, Portugal, Spain, Russia, Abu Dhabi, and Miami.

Most notably, Florencia’s career includes working for the world renowned pastry chef Antonio Bachour, where she learned cutting-edge pâtissier skills that she has decided to bring to the California central coast.

All of the desserts and gourmet chocolates are made every morning in the San Luis Obispo shop, where she unleashes her creativity and talent to come up with new delicacies for everyone to try.