A translator who chose pastry-making
The story of how three languages became the prologue to El Bierzo's finest bakery.
A translator who chose pastry-making
Gisela was born in Germany and built a brilliant career as a certified translator of English, German and Chinese. Three languages. Three worlds. But something pulled at her harder than any word: her love of pastry, born in her mother's kitchen.
She decided to leave it all behind and opened Gisela Pastelería Natural with her mother more than 16 years ago. Since then she hasn't stopped training in pastry techniques from around the world, building a close-knit team she describes as "a sourdough starter: mixed together, united, and bubbling with ideas."
Want to know our secret ingredient? Having no secret ingredients.
Today, every piece that leaves her bakery is made with zero-kilometre ingredients, no preservatives or additives. Because happiness is edible, and here we have the recipe.
Gisela as a little girl. Even then, always around cakes.
A blind tasting with our customers
We sat our own customers down at the table, gave them our butter cookies without telling them what they were, and asked for complete honesty. No script, no posing: this is what happened.
We're preparing something special to tell you everything
Here you'll find Gisela's full story: her years as a certified translator of English, German and Chinese, the moment she decided to leave international trade for the bakery, and how she and her mother built the bakery Ponferrada deserves. A story of courage, sourdough, and a lot of love for all things natural.
← Back to the site