While everyone has their own tastes and preferences, you find that certain desserts come in and out of fashion time and again, while more new creations appear and trend for a while. Like all things, desserts evolve (and cycle). For example, our ancestors would have used honey, fruit or sweet wine to sweeten their desserts as they did not have access to the refined sugars we can use today, while in modern baking we are seeing a return to using natural ingredients to add those special touches to our sweet courses.
Cake & Bake Award Winner
Someone who knows all about the art of baking at Villa del Palmar Cancun is our beloved pastry chef, Saul Herrera, who took part in this year’s international Cake & Bake Awards 2017 in Mexico City as both a participating contestant and audience member from October 27th to October 29th, 2017. He entered the chocolatier category of the competition, which lasted eight hours as top chefs battled it out for the winning positions. After a grilling contest, he made it among the six finalists who had to present a chocolate sculpture live in front of a packed audience and expert judges. We are very proud to share with members that he won second prize for his chocolate sculpture. The coveted award was judged on a variety of elements: design, creativity, live performance and cleanliness.
Chef Saul Herrera
For our resident pastry chef, baking is an art where discovering, experimenting, taking risks, surprising and creativity play a very important role in preparing exquisite and unique desserts. He takes time to design and deliver delicious desserts at the resort which have an air of sophistication and elegance, where the surprise factor is vital.
Ask for Chef Saul Herrera on your next visit to congratulate him and ask him to recommend his favorite dessert of the week!