Growing up in the kitchen
I’ve always felt at home in the kitchen. When I was little, my mum would send me there “to watch and learn.” I didn’t realise it then, but that’s where everything started - tasting, learning, and falling in love with the process.
The first dessert I ever learned was her classic arroz con leche - the one everyone loved, and, let’s be honest, also the most budget-friendly to make. We didn’t have much, but my mum was resourceful - she always found a way. At one point she even sold her famous alfajores. She guarded that recipe like a treasure… although once, when I was seven or eight, she caught me dictating it over the phone to a friend. Let’s just say she wasn’t impressed.
Discovering new flavours abroad
Years later, living in Barcelona and London opened my eyes to flavours I’d never experienced before - from Spanish tapas to my first Thai meal. Every bite taught me something new about culture, creativity, and how food connects people.
When I eventually moved to Melbourne, I was blown away by the food scene - you can literally eat your way around the world here. But I couldn’t find a place that captured the flavours I grew up with. The kind of homemade Peruvian desserts that remind you of family, comfort, and celebration.
And if you know Peruvians, you know we’re serious about our food.
So I started cooking at home - testing, failing, re-testing, and slowly bringing those flavours back to life. I baked for friends, neighbours, and anyone curious enough to try. What began as a craving turned into something deeper - a way to stay connected to where I come from.
Recreating Peru from my kitchen
That’s how canela was born - out of nostalgia, love, and a desire to share a piece of Peru with Melbourne. Every batch of alfajores and manjar blanco is a little tribute to my mum and the flavours I grew up with.
A taste of home, made here
Today, canela is still small-batch, handmade, and deeply personal. It’s about honest flavours, real ingredients, and desserts that I hope make people smile.