Meet Natalia Maneiro | Pastry Chef
We had the good fortune of connecting with Natalia Maneiro and we’ve shared our conversation below.
Hi Natalia, we’d love to hear more about how you thought about starting your own business?
My thought process started with the unfortunate passing of my grandfather. He owned his own bakery in Argentina and spent endless nights making sweets and breads for his local community while Argentina was battling economic turmoil.
He lead me to believe no matter how the world around you is looking, you can always indulge yourself with the beautiful things life has to offer, like a fresh baked croissant. With this deliberation, I began working night and day on my recipes and tried to cater to as many birthdays as I could to get my name out as much as I could.
Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I like to believe Pastry is about technique and flavor. As long as you follow the recipe to the T, you will always have the same results. Every. Single. Time. Baking is truly a science and you can’t overlook or mitigate the step by step process it is to get the most perfect macarons. For example, if you miss the step of “banging” the pan of freshly piped macarons, you’ll get flat, hollow macarons. So even missing a small step like that can lead to catastrophic and flat results.
Pairing with technique is flavor. Picking the fresh and organic fruits isn’t enough. Visiting your local farmers market and talking to your local agriculturist about their season of produce with an ever rising temperatures, you won’t truly understand the final product on the plate.
I can say Pastry is not a walk in the park the way Betty Crocker has you believe, it’s spending days fixed on a recipe for a banquette, or the endless ingredients your covered in at the end of your shift having to drive home at 12am just to go back for prep at 6am the following day. It’s an endless battle of learning new strategies, and playing catch up with the newest foodie trends. Like Chef Shawne put it one day as I was crying in frustration trying to make Earl Grey Cookies, “the day you say “I’ve done all I could” is they day you stop becoming a chef.” And I believe that applies in all aspects of life. Overcoming that was by far the most challenging thing I had to do. Baking can be easy, as long as you stay focused and have hope in yourself, learning a new skill in the kitchen will always be exciting rather than bothersome.
the biggest take away is, the spark that you felt at the beginning of your journey, that being your hobby or a career, can always be fanned into a roaring fire. The fan that builds the flame is passion. I believe that passion is what truly makes us live and create life.
Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
In Miami, theres an endless scene of hispanic heritage painted all around. The day would obviously start at Madruga Bakery where you can have a bite of the most delicate croissant or have a savory bite of their quiche. Just around the corner would be the Viscaya Museum & Garden to enjoy a scenic walk of the 20th century Italian renaissance estate overlooking the beauty that is Biscayne Bay. Or if you’re more in the night life scene, starting your night at Dante’s Hifi with exquisite drinks and a bar that bring the beauty of vinyl to the heart of Wynwood, its a place I like to suggest everyone who visits Miami. Domicile is the place I suggest anyone with a love ad passion for an underground hard techno sound, being against the wave of house music in Miami, Domicile has created a safe space for those looking to party with the real locals of Miami.
The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
There are so many people who have helped me get to where I am now from my mother to my community at Domicile. My biggest thanks is to my past Executive Pastry Chef, Shawne Bryant. He was the first chef to truly put the thought of “French Execution” in my head. While I was a wee Pastry Cook at the Conrad, Ft Lauderdale he took me under his wing and showed me there is a “perfection” in pastry that I would always overlook. Days and night, we would spend plating 200+ desserts for a banquet or creating a show piece made entirely out of chocolate for the entrance of the Hotel. He lead the small team in the pastry department like a true French brigade.
Although like every chefs we would butt heads, he was single handedly the most important person in perusing my dream to becoming a Bakery Owner, teaching me the importance of execution , attention to detail and most importantly, flavor over all. Thank you Chef Shawne!
Instagram: @ NeatSweets305
Nominate Someone: ShoutoutMiami is built on recommendations and shoutouts from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.
