Saray Ruiz graduated from the Barcelona Guild Pastry School (EPGB) as a pastry chef in June 2014 and, in September of that same year, she became a new teacher at that institution. Her curiosity, her perfectionist enthusiasm and her unquestionable talent make her one of the most interesting professionals in Spanish pastry, as she has shown in her work not only in the Barcelona school, but also in her frequent courses in other academies, congresses, and events. In her own words “What I really like about pastry is that it lets us be ourselves and show this to the world. I love what I do and I have fun in equal parts. I like simple things that are not plain, with a careful aesthetic.I know that you can always improve and that is something that makes me want to continue, knowing that every day we can try to do it a little better. ”
Bio Highlights
2012 – Best Pastry Specialty Anís del Mono Award
2017 – Winner in the International Chocolate Figures Competitions of the Museu de la Xocolata
2019 – Winner of the Best Spanish Chocolate Maker Trofeo Lluís Santapau
“I know that you can always improve and that is something that makes me want to continue, knowing that every day we can try to do it a little better.”
“I know that you can always improve and that is something that makes me want to continue, knowing that every day we can try to do it a little better.”
Featured in so good #13, so good #22 and so good #26
