VICTORIA YIBRIN means seriously *sweet* business.
Honduran Pastry Chef Victoria Yibrin walks us through her culinary journey, which began with childhood confections and has blossomed into an international career trajectory. As both a chef and business owner, Victoria gets candid about her most memorable culinary experiences, her sources of inspiration, plus what meal she’d prepare for a celebrity chef. Read the interview conducted by Marian Hawit Rosmo below.
Let’s start at the very beginning. Tell us a little bit about your background. What inspired you to become a chef, and how did your culinary journey begin?
Since I was ten years old, I have been fascinated by baking and pastry arts. I started baking chocolate chip cookies, cupcakes, and cake pops at home to sell during recess in school. My baked goods became very popular and suddenly I was busy working late hours on weekdays. I realized this was truly my passion and decided to study at The Culinary Institute of America in New York.
Chef Victoria Yibrin poses for a portrait in her bakery, Atelier Caramella. Courtesy of Victoria Yibrin.
Which culinary experience has had the most significant impact on your cooking style and why?
Definitely working at Quintonil, in Mexico City, and Noma, in Copenhagen, both restaurants ranked under the “50 Best Restaurants,” in the world. These have been the most challenging experiences in my life, which taught me discipline in the kitchen as well as creativity. Looking for inspiration based on different cultures, as well as through experimenting with local products.
Creative pursuits can sometimes be looked down on. Did you ever encounter resistance, criticism, or doubts when deciding to pursue your creative passion as a career?
Yes, my father wanted me to pursue a degree in Business; however, I held confidence in my decision to study Baking and Pastry Arts. My aspiration had always centered around opening a bakery in Honduras.
Atelier Caramella, located in San Pedro Sula, Honduras. Courtesy of Victoria Yibrin.
I know you’ve worked with and learned from renowned chefs around the world. Can you tell us about your experiences working abroad, and your biggest takeaways?
These were thrilling experiences since there were always high-pressure environments in the kitchens. Mostly though, it was inspiring to work alongside renowned chefs like Jorge Vallejo in Mexico and Renee Redzepi in Copenhagen. I deeply admire their cooking philosophies in respecting their cultures by working with rare and local ingredients. I enjoyed looking for inspiration in local and seasonal ingredients available in these countries. This is a philosophy I’ve incorporated into Atelier Caramella, making it truly unique. We take local ingredients like peaches locally harvested in Intibuca to make Peach Danishes. We also use local coffee, ground young corn, and cacao to make our Pinol Latte.
Atelier Caramella’s famous Guava and Cheese Pastelitos. Courtesy of Victoria Yibrin.
If you could prepare and host a meal for a famous historical figure or celebrity, who would it be, and what special dish would you prepare? From drinks to dessert, we’re dying to know the full menu.
Rene Redzepi, chef and founder of Noma, in Copenhagen. I would make a brunch menu based on Honduran traditions and culture. The menu would include our Desayuno Tipico (a traditional Honduran breakfast that includes eggs, fried beans, avocado, and plantains), Guava French Toasts, Quesadilla (traditional cake made with cheese), Young Corn Ice Cream, and a Horchata (a drink made with rice, spices, and morro seeds).
Do you have a favorite pastry or dish served at your bakery, Atelier Caramella?
That’s a hard question. The pastry I enjoy the most is our Chocolate Chip Cookie, made with milk and dark chocolate. We proudly use artisanal chocolate, made from beans to bar with Honduran cacao. I also enjoy our Avocado Toast with our house-made Sourdough Bread for breakfast, paired with an Iced Oat Milk Latte.
Atelier Caramella’s mouthwatering chocolate chip cookies. Courtesy of Victoria Yibrin.
What is the toughest part of being a chef and bakery owner?
I would say the toughest part is being patient. Baking requires lots of time, as well as skills and detailed techniques, so consistency is always a challenge when developing new recipes. Also as a bakery owner, trusting the process to expand scares me sometimes.
Chef Victoria “manos a la obra”! Courtesy of Victoria Yibrin.
During what moment of your work day do you feel the most creative?
In the morning breakfast service. It's typically more relaxing than the evenings, which are our peak hours. We’ve learned that in Honduras there is a big culture of afternoon coffee time.
What is the most challenging delicacy served at your bakery?
The puff pastry is by far the most challenging in the bakery. It requires a precise technique, high-quality ingredients, controlled humidity, and a cold room temperature. Being in a tropical country like Honduras doesn’t favor us much, since it’s very hot and humid year-round. However, we’ve managed to perfect the recipe and our puff pastry products are the best sellers, such as the Guava and Cheese Pastelito.
San Pedro Sula’s afternoon coffee culture at Atelier Caramella. Courtesy of Victoria Yibrin.
As a chef, how do you nurture and maintain your creative flow?
I get inspired by my favorite cookbooks. These include Tartine Bread by Chad Robertson and Rosetta by Elena Reygadas. Traveling is also a big one. I love visiting new places and learning about the different food cultures. Most importantly, discussing new ideas with my own team keeps me creative. The team at Atelier Caramella is highly inspiring, as they come from different towns and cities in Honduras, and they all bring ideas to the table from their own roots.
How do you unwind after a long day of work?
Enjoying time with my family and friends, and lots of rest.
What inspired the menu at Atelier Caramella?
I would say primarily bakeries in Copenhagen, which are the best in the world in my opinion. I lived there for four months while I interned at Noma restaurant, and I tried countless irresistible and fascinating bakeries.
Atelier Caramella’s Semitas de Pinol, made with Honduran maize. Courtesy of Victoria Yibrin.
What is the most rewarding part of your job?
The most rewarding part is to see how fast we’ve grown since the opening of Atelier Caramella in 2020. We started out with three people working in 2020, and now, we’re a team of 25. Having the opportunity to share this experience with our customers, and with my own team, is what ultimately drives my passion.
About the Author. Marian Hawit Rosmo (@emehache__) is a Honduran writer, editor, and columnist at Project Synergy.