I grew up in a family surrounded by chefs, which essentially made me who I am today. Growing up, spending hours immersed in kitchens from a very young age inspired me to explore the culinary world with its techniques, flavors, scents, and beauty. It all started in 2009 when I officially attended pastry courses under Vincent Lacan, Cacao Barry Ambassador for Latin America. He became a great mentor and role model, enlightening me into the French pastry world. In 2011 I founded Sarahlu Confections, my very own dessert catering business. During this time, I collaborated with my aunt's gourmet catering company, Flor de Sal, catering desserts for private and corporate events. This opportunity allowed me to gain a lot of experience and meet many peers, leading to my pursuit in consulting for various restaurants where I got to create dessert menus, train staff, and oversee their pastry program. 

In 2014, I moved to Miami to pursue my career development while continuing with Sarahlú Confections and building my clientele little by little. While I worked on my business, I also worked at The W Hotel in South Beach, where I had the opportunity to learn and refine my pastry skills under pastry chef Josh Gripper's direction. Later on, I decided to focus more on cakes and began working in the cake design department at Fontainebleau Hotel in Miami Beach. I was able to perfect my cake confectioning skills and apply that knowledge to my own business. After a lot of hard work, love, and dedication, I was able to open Sarahlu Confections Miami, my first confectionary studio. I specialize in custom cakes and confections and including daily offerings like ready-to-go cakes and desserts.