About Us

I’m Paula, pastry chef and “Little Sweet Patisserie by Paula Garcez” owner.

I worked as a science and mathematics teacher for ten years before changing and following my passion in the gastronomy area. I got my gastronomy diploma back in Brazil, specialized in desserts and patisserie and did an internship at Sofitel Rio de Janeiro where I had the chance to work with renowned French chefs Dominique Guerin and Rolland Villard.

I’m always looking for new trends and tendencies in this fascinating area by taking courses and workshops, in person and online, events, or expos that add more knowledge and help improve my techniques and work.

I describe Little Sweet Patisserie as a fusion patisserie as I use product from around the world and produce my sweets with a twist that mix all different ingredients and cultures. The most important, I only produce what I love to eat so everything I do needs to be something I really like.

I make all products in my own style and that’s why the name of the business is “by Paula Garcez”.

All my products are a mix of family recipes and experience I acquired over the years in the industry.

New Zealand gave my freedom and inspiration to create new flavours.