Paulina Abascal Born in Mexico City in 1972, she is a renowned pastry chef from Mexico. She is a complete artist, a bold professional and businesswoman with a great vision.

Paulina Abascal started her vocation at the age of 7, when she began to bake delicacies for her loved ones at home, inspired by her grandmother, a self-taught Chef and the architect of large family banquets. There she discovered that pastry is an act of love. She studied hospitality. Once she received a degree in Hospitality in her country, she complemented her career with specialization courses in France, Belgium and Spain.

perfecting her technique, which allowed her to execute her preparations with excellence and explore new creative horizons.

Thus, his work marked a new trend in terms of decoration and combination of flavors in pastry, He worked in banquet, bakery and pastry companies, creating from a very young school and trend with one of the first open kitchens and for the most prominent personalities of Mexico, and creating its own line of fine and artisan pastry for the famous Mexican chain Trico.

From its production center and sale to the public in its stores, Paulina Abascal Pâtisserie, creates emotions and magical moments with its sweet catering.

Their desserts are offered at major world brand events, social and political events.

Her creations can also be found in the patisserie of the Hotel St. Regis in Mexico City.

A natural communicator of her love for pastry, as well as a great teacher, she has been broadcasting programs on the El Gourmet channel for more than thirteen years.

In Mexico City she gives courses for professionals and amateurs at her Al Pan Pan school, with a very personalized concept.

He has published five books with the Larousse publishing house, among which is the Larousse of desserts with the Mexican touch by Paulina Abascal, which has broken sales records in Latin America, has multiple editions and was recognized in New York as the best dessert book.

Other of her books have been awarded at the Gourmand World Cookbook Awards.

She was recently invited to participate in the book Las Boda de México, which brings together vendors for wedding events in the country.

She has dabbled in other projects around the profession, such as the design of uniforms and equipment.

In 2015, she launched a line of utensils with her name and seal of quality.

Likewise, it has collaborated in the development of products and recipes for prestigious brands with a presence in commercial chains.

She is an ambassador for international and national brands such as Nespresso®, Prime Blend® (Monogram), Mantequilla Gloria®, and Cacao Barry®.

She has received multiple recognitions, among them, the Barbie Award for her career as one of the most important businesswomen in Mexico and the award for Universal Excellence.

She was also named a Prodigious Woman by Elisabeth Sandager and “Maximum exponent of Mexican vanilla around the world” by SAGARPA.

She has the Gold Medal from the Culinary Academy of France, an association of which she has been a member since 2004.

On the other hand, she is a member of the Mexican Chefs Collective directed by Enrique Olvera.

She is continuously invited as a jury in national and international competitions.

Represented Mexico at the World Cup of Pastry in France.

To this day, it continues with its shops, classes, event production, television shows, and travel.

Author in Larousse of: Larousse of Desserts with the Mexican touch of Paulina Abascal, Dreamy Desserts, Mexican Desserts, Sweet Kisses and Sweet Kisses for children^[4][5]