My journey into baking began as a way to unwind — a quiet joy amidst the everyday hustle. What started as a hobby soon turned into a deep passion. I found myself drawn to the science, the art, and the magic of creating something beautiful from scratch. I began baking for family and friends, and the smiles, the appreciation, and the love I received in return slowly planted the seed for something bigger.

The Coco Company was born from that spark — a dream to create a space where high-quality, handcrafted baked goods could bring joy to others, just the way baking brought joy to me.

To bring my vision to life, I trained under some of the finest chefs in the world — Chef Antonio Bachour, Chef Jungstedt, Chef Eric Perez, and Chef Beesham — each of whom has left a deep impact on the way I approach patisserie and baking.