Ronald García, Pastry Chef, Owner
Company Mission
I founded Pizca Patisserie with the purpose of giving Guatemalans an identity in this branch of cuisine through haute patisserie. Each season (winter, summer, holidays, etc.), we present desserts as signature collections using and rescuing ingredients that many people overlook when making pastries, even though they are part of our diet. We take advantage of the ingredients provided by each season. We always include the representation of our culture and country’s history not only in the ingredients, but also in the artistic expression of the desserts, mainly during the September-to-November season. We have a genuine intention to inspire young people to study pastry and express their creativity.
Signature Products
We are known for our menu changes according to the season. Customers know they will always find flavors that take advantage of the vast pantry of ingredients we have and unexpected combinations, as well as some cultural representation of our country that will identify them as Guatemalans, such as: El Quetzal, La Piedra de Moler, La Vasija de Barro, La Monja Blanca, El Chinchin, El Sombrerón, El Barrilete de Sumpango, El Ayote, Oveja de Tusa, El Cucurucho; or a more international representation: rose, tree pinecone, Christmas sphere, etc.
Production Tip
I design collections while thinking about minimizing waste. For example, if a dessert uses egg yolks, I ask in what dessert can I use the egg whites? I maintain “base recipes” that allow me to formulate and create new ones from them, allowing me to explore my creativity, and I always offer a different menu. I formulate the recipes so that each one that will be part of the same dessert has the exact yield of portions according to the mold I intend to use. I consider that taking advantage of seasonal ingredients and giving them an opportunity in the sweet world is a great help in reducing costs.
Equipment ‘Must-Haves’
The most appreciated resource is my team of pastry chefs. They are trained to be self-sufficient, and I challenge them to present projects. But if we talk about production equipment, haute patisserie needs support from thermometers, immersion blenders, convection ovens, paint guns, etc., which make it possible to offer a well-finished product and maintain a quality standard in terms of the results of baked products, creams and others.
Secret of Success
I would mention the excellence of processes, the quality of raw materials and the originality and creativity of the products displayed in the showcase. I do not seek to imitate any pastry shop in the world; I seek to give a genuine identity to the sweet cuisine of my country based on the ingredients we have, with a view to trends to be current, but always showing the originality of what is an author’s pastry shop in Guatemala.
Future Goals
I am working on a research project about sweet cuisine with Mesoamerican ingredients, and I am constantly looking for new flavors, textures and shapes. I do not overlook constant innovation of products: ice creams, chocolates, sugar sculptures, and anything related to the sweet world, so we can make the most of the vast pantry of ingredients. The current location at Zone 14 in Guatemala City is in plans for remodeling in order to accommodate more diners seeking to have the experience. I look forward to having more pastry chefs in my country who want to dedicate themselves to creating and exploring the sweet world.
Photo Credit: Luis Alberto
INSTAGRAM: @wichophotography
For more info, visit https://www.instagram.com/pizca_patisserie
(This article appeared in the Spring 2024 issue of Pastry Arts Magazine)
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