After a demanding career in Michelin-starred restaurants such as El Club Allard, Moments, and ABaC, as well as a period with Paco Pérez at Terra in the Hotel Alàbriga, the pastry chef decided to embark on a new path. This transition led her to found Maison Marcel with her partner, with establishments in Sant Feliu de Guíxols and Girona, where she has been able to develop a more personal and community-focused business model.
Her initial training in advertising and marketing in Madrid was left behind when she decided to move to Canada to study pastry, a vocation she had always been passionate about. For her,
“"Making sweets was my way of expressing myself: if a friend was celebrating something, I would make the desserts; if she was sad, I would make her cookies. It was my language."
This dedication led her to work in elite kitchens and be selected for the Forbes 30 Under 30 list, experiences that, despite their intensity, she remembers fondly. However, the pursuit of work-life balance was key to the birth of Maison Marcel, a project that began with a stall in the municipal market of Sant Feliu de Guíxols and has grown progressively.
The recognition with the Fava de Cacau 2026, which places her among the 50 best pastry shops in Catalonia, is a significant boost for the business. This award not only brings visibility but also strengthens the bond with customers, who celebrate the project's successes as their own. The pastry chef particularly values this stage, where she feels most proud of what she does, combining her passion with family life.
