Sweet Guilt was born out of an intense passion for design, baking, healthy eating, travel and an intense sweet tooth!
We are a boutique confection art gallery that specializes in customized Designer Wedding Cakes, Couture inspired Cupcakes, French Macarons, Glam Cakes in the Jar, Baked Donuts, Artisan Cookies, Unique Tarts and Themed Desserts.
Every wedding, gathering, birthday and milestone must be celebrated with style! We design and create delectable and bespoke desserts that are delicious, healthy and stunning.
All of my desserts artfully are crafted using the finest ingredients, such as Nielsen-Massey Madagascar Vanilla Beans, Madecasse Organic Extracts, Valrhona and Scharffen Berger Fine Chocolates, King Arthur Cake Flour, Homemade Nut Flours and the freshest fruits and essences, with organic ingredients wherever available. I personally handcraft and decorate each creation to ensure the highest quality.
To say that I enjoy designing, cooking and eating would be a colossal understatement, especial baking.
I would bake every day of my life if you let me! I have been baking for the last 25 years, it is my passion, drive and joy.
I have been very fortunate to be surrounded by amazing cooks and chefs, from my childhood through adulthood. While I obtained experience in the hospitality and luxury industry, I also managed to earn a BA in Hospitality, an MBA and a Masters in International Business at Florida International University. As a Director of Sales and Marketing I have led the sales, marketing and public relations team for some of the most acclaimed luxury resorts in the world, such as : The St. Regis Bal Harbour Resort, The St. Regis Bahia Beach, Canyon Ranch and the luxury portfolio of Sofitel Hotels and Resorts. My career has permitted me to visit almost every corner of the world, which allowed my inquisitive mind and taste buds to try new dishes, expand my horizons and discover new flavors that inspire my cooking.
I always loved the art of baking; in college my roommate and childhood friend Zori and I always found an excuse to cook and host events. Zori was an immense inspiration to my creativity in my 20’s, yet it was not until my early 30’s that I actually had the time to invent and create magical treats (including a few disasters along the way!) in my kitchen. I always visited my Executive Chefs and Pastry Chefs’ corners to learn from them, always watched Mima and Margarita to understand how to make their tasty Flans, Natilla and Tiramisu.
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