Carmela Mangos began her career after graduating from the Hospitality and Tourism program at Centennial College. She then studied Culinary Arts at George Brown College and went on to become a Certified Patissier. She has been working in the industry for over 20 years.
She specializes in custom wedding cakes, sweet tables, French pastries, European style cookies and decadent dessert cakes.
Her motto is “Everything must be made from scratch using only the finest and freshest ingredients.”