Urano Cakes came from a mix of things that were already part of my life—food, writing, and a point where I stopped putting things off.

I was diagnosed with cancer in 2014, and going through treatment changed the way I looked at time. It made me realize I didn’t want to keep waiting to do the things I cared about. Around that same time, I had already been teaching Catholic school for years and writing about food on the side, but I decided to take it further and enroll at Le Cordon Bleu in Dallas.

Food has always been personal for me. My brother worked his way up in the restaurant industry at a young age and started a cheesecake business before he passed away. Baking has always felt connected to him, and focusing on cheesecake felt like a natural direction.

In culinary school, I kept coming back to the same thing—trying to get cheesecake exactly right. The texture, the structure, the small details that most people don’t think about but make a difference. I started making them for friends and family, and over time it turned into something more consistent.

Urano Cakes is built around that process. Everything is made from scratch, with a focus on getting the basics right—balanced flavor, clean presentation, and consistency.