Yvette Castillo

Yvette Castillo’s passion for cake started with baking and decorating cakes with her mom at a very young age in their home kitchen. Honing in on her mother’s Mexican background and her father’s Salvadorian background they would make tres leches cakes, pastelitos, merengue, homemade jams such as strawberry and pineapple, constantly tasting everything, and adjusting recipes.

This love for food is why she knew she wanted to pursue culinary arts and decided to attend Johnson & Wales University where she received her Associate in Science- Baking & Pastry Arts, and her Bachelor of Science- Culinary Nutrition/ Culinary Food Science degrees.

She went on to work in food research and development for savory brands and knew she wanted to get back into cake. She spent several years as a cake decorator, both professional and home based, making specialty cakes for friends and family. This later landed her at Paris Baguette where she was recruited to be their Senior Research & Development Chef for Cake. At Paris Baguette, she specializes in developing all new cake concepts and designs for the brand, specifically for seasonal promotions and LTO’s such as Valentine’s Day, Mother’s Day, Thanksgiving, and Christmas to name a few.