About the Company
Azuca Patisserie is a bakery based out of New York that focuses on fusing French and Latin flavors. Our bakery specializes in creating the most unforgettable artisanal desserts. We avoid artificial colors, flavors and preservatives. We create a vast array of bread puddings, cakes, cookies, pies, tarts, muffins, scones, bars and brownies.
To providing our customers with an unforgettable dessert experience while supporting our local farmers and promoting a sustainable healthy lifestyle.
In the Beginning...
As a child I always loved bread pudding. When my grandmother would take me to the Latin bakeries I would always gravitate towards the bread pudding. While in culinary school, I decided to recreate the bread pudding from my youth, but this time I wanted to share my love with other cultures not just my own. I wanted other cultures to experience the wonderful flavors of my country, so I decided to fuse together two of my favorite culinary flavors (French and the Puerto Rican).
And so, my first bread pudding was the Mango bread pudding with bourbon sauce. Everyone who tasted loved it. As I worked in different high-end culinary establishment I would place my various bread puddings on the menu as a seasonal specialty item. What I discovered was both shocking and heartfelt, people from differing cultures were ordering it and loved it. Even my staff discovered that eating it raw was also delicious (I wouldn't advise it). My biggest joy is having our customers tell me how much they love the bread pudding and how they just had to have it. From those days going forward, I was simply known as the bread pudding lady.
Ruth was formerly trained at the Arts Institute (Formerly The Restaurant School) and has worked the culinary circuit. Her experience began at The Mandarin Oriental hotel, and continued to flourish in other high-end establishments such as the Fresh Meadows Country Club and BLT Steak, where she garnered the title Executive Pastry Chef. Enjoying her role as the leader and mentor of her kitchen, Ruth decided to enter the teaching field and began instructing pastry students at the Viking Culinary school, Suffolk Community College and Monroe College.
Ruth’s credentials include a gold medal win and honors as the 2010 Pastry Chef of the Year for the American Culinary Federation. With all of the success she has enjoyed her ultimate goal is to share her passion and creativity with the world while providing a healthier dessert choice.