In 1946, following World War II, Hans Steichmayer, a young Austrian pastry chef, arrived in Venezuela after seeking refuge in neutral Switzerland during the war. Settling in Maracay, he founded "Pastelería Suiza Confitería," which quickly gained popularity for its high-quality European products. In later years, Italian master pastry chef Luigi Ragazzoni acquired the business, rebranded it as "Pastelería y Bombonería Suiza," and adapted its offerings to cater to the growing Italian immigrant community. Sales skyrocketed under Ragazzoni's leadership. In 1995, Italian pastry chef Constantino Di Venere took over the business and, in 2000, young Italian businesswoman Carol Cadorin joined as general manager. The company evolved and expanded, opening a second location in Maracay in 2009 under the name "Suiza Café Pastelería," which found immediate success. In response to Venezuela's political climate, Carol Cadorin and her family established "Pastelería La Suiza" in Panama City in 2015, where it received a warm welcome. Upholding their commitment to "Quality and Tradition," Carol's heirs, Marcello and Francesco, ventured into the American market in December 2020, despite the challenges of the pandemic. They opened "La Suiza BakeHouse" in Brickell, which has been met with great success, maintaining the company's long-standing quality and tradition while sharing their passion with new customers.
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