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Dosis de Azúcar – Mex Christmas Market

Meet Dosis de azúcar – Sugar Dose taking part at 2020’s Mexican Christmas Market.

This sweet tooth company was founded by a young enterprising Mexican Chef who loves her “Sugar Dose” since August 2011 based in Edinburgh. ​After going round and round in her head its philosophy “The Best Time Of The Day” and checking it under the menu tests of each of your desserts at home. She decided  to start distributing “Doses of joy” made desserts to your dearest ones and little by little acquiring their customers by word of mouth.In the quest to find the perfect formula of which Sugar Dose reaches more people every day, we set out to find the most avant-garde recipes, high-quality products, techniques and presentations. Since, we have managed to gather all the necessary ingredients, we have turned on the oven to share a Dose of Sugar and turn this experience into the best time of day … dessert! Sugar Dose is a comfortable and innovative concept of grand pastry that promises to offer diners a unique option to relax and feed their good humour with a line of unique desserts.

Pamela ‘My favourite Mexican Christmas tradition is breaking the piñata, ask for posada and have punch! ‘ 
 
Chef Pamela Anahí Yáñez Guzmán:
Young entrepreneurial chef, businesswoman and proudly Mexican. Her alma mater: Centro de Estudios Superiores de San Ángel, CESSA University; where she also worked for three years as a sub chef at the school restaurant and one year as Food and Beverage Coordinator.
Worked as academic coordinator and instructor chef in Cocina + Arte in Tuxtla Gutiérrez, Chiapas, working hand in hand with the renowned Chef Manolo Nájera (Ambassador of Chiapas gastronomy).Chef instructor at the best gastronomic universities in Mexico. Sh
e has participated as a jury in one of the most important gastronomic contests organized by Turin Confectionery and has made cooking spots for National TV.
Second-in-command of the internationally recognized Chef Maricú Ortíz at Centro de Artes Culinarías Maricú, for 10 years as General Manager of its two branches; w

here had the opportunity to specialize in bakery and update herself in avant-garde patisserie with Masterclass of international chefs from the likes of Paco Torreblanca, Cedric Grolet, Antonio Bachour, Christophe Michalak, Joakim Prat, Jerome de Oliveira, Lluis Costa, among others.

 

 

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