Chef Sofia Garcia’s passion for culinary arts ignited at the tender age of 4, a dream she carried with her throughout her life. At the age of 20, she embarked on her culinary journey, commencing with an apprenticeship in a Baking and Pastry program at the National City Adult School. Her commitment to her craft led her to enroll at the Culinary Art School in Tijuana, Baja California, where she dedicated herself from 2015 to 2018, when she was 21 years old.

Her initial foray into the world of baking took place at La Concha Bakery in Chula Vista, where she assumed the roles of cashier and bakery clerk. It didn’t take long for Chef Sofia to dive into the art of breadmaking, mastering tasks such as scoring and shaping bolillos and conchas. In a matter of months, she eagerly took charge of handling custom cake orders.

To hone her skills, Chef Sofia embraced a proactive approach, conducting research and closely following other accomplished Pastry Chefs on Instagram. She eagerly observed their creations and techniques, often experimenting in her own kitchen. She sought inspiration from those who generously shared insights, methods, formulas, and invaluable tips, all in pursuit of constant improvement.

Chef Sofia’s culinary adventures extended beyond her kitchen, as she frequently explored bakeries and restaurants in San Diego and Los Angeles, drawing inspiration from diverse sources.

Her heart truly lies in baking Mexican sweet bread, a canvas that allows her to infuse a rich tapestry of flavors. Among her favorites are Pan de Muertos and Rosa de Reyes, through which she proudly shares her cultural traditions with guests, an expression of respect and love for her heritage.

During the challenging times of the pandemic, Chef Sofia joined CRG, opening new doors to broaden her culinary horizons. Her most cherished role involves imparting her pastry and breadmaking expertise to her team, sharing treasured recipes and techniques. Above all, she finds immense joy in bringing smiles to the faces of her patrons with her delectable desserts, believing that desserts hold the power to touch the heart directly.