Christian Campos, driven by his passion for visual arts and pastry, began his career in 2002 at Pâtisserie de Gascogne in Montreal. After graduating in 2004, he refined his craft in prestigious establishments and alongside renowned chefs. These achievements led him to be named Pastry Chef of the Year in 2015 and 2016. In 2021, he opened his own shop, Farine and Cacao, offering innovative and elegant sweet creations rooted in seasonality. From the outset, Farine and Cacao became a must visit destination and a pastry reference. Its visual identity features an orange feather, symbolizing creative freedom. In 2023, the boutique relocated to downtown Montreal to better meet growing customer demand, where Christian continues to pursue his craft with rigor, creativity, and passion. In 2024, he received the Pastry Discovery Gem Award from La Liste, an international recognition of his dedication and expertise. In 2025, a second location will open on Laurier Street in Montreal, a vibrant hub known for attracting clientele seeking exceptional products.
Carmen Rueda is a pastry chef with over 20 years of experience, having worked in seven countries and at world-renowned restaurants such as El Bulli and The Fat Duck. Known for her unique and creative desserts, she was named MENA’s Best Pastry Chef 2025 by 50 Best. She currently leads Brix Journey in Dubai, a restaurant dedicated to dessert tasting menus and a refined breakfast cafe experience.