She honed her expertise in hospitality and dedicated five years to honing her craft at the three-Michelin-starred restaurant Azurmendi. Her culinary journey also includes significant tenures at prestigious establishments like Paco Torreblanca, Nerua, and Thierry Bamas. Further enriching her experience, she pursued specialized training at Espai Sucre, managed the pastry section at Ángel León’s endeavor in the Mandarin Hotel in Barcelona, and spearheaded R&D at Mont Bar. The pandemic prompted a period of reflection, leading her to chart a new professional path. Returning to her roots, she founded her own pastry venture, CrisLa Sweets, which has been her passion and focus for the past three years.