For thirteen years, she taught biology in Aruba, never imagining that one day, her name would be called on an international stage. Not for a scientific discovery, but for something far more aromatic. Bread.
After completing her Bread Sommelier training in Germany, she didn’t stop there. Her next destination? Las Vegas, where she would compete against bakers from around the world at one of the most prestigious bread competitions.
The Vegas Challenge
Unlike the Düsseldorf event, which tested theory and sensory skills, Las Vegas was all about the bread itself. Bakers entered their creations in multiple categories, and she entered four: sourdough, wholewheat, sweet showstopper, and burger bun.
“At first, I only wanted to join one category,” she recalls. “But then I thought, why not more? We’ve made so many special breads for restaurants back home so I decided to try.”
Each loaf was judged on appearance, aroma, sound (yes — how the crust cracks!), texture, and flavor. Out of all her entries, two stood out. Not just for taste, but for the stories they carried.
The Bread of Aruba
She won gold for her wholewheat bread. A recipe she developed herself, inspired by Aruba’s agricultural roots. “I wanted to create a bread that reflects the flavors and memories of my childhood. Caramel, vanilla, and the warmth of my grandmother’s kitchen,” she says.
During her studies, she discovered that sorghum, corn, and sugarcane, three crops once cultivated in Aruba are genetically related. “That’s when I thought, yes, this should be the Aruban bread.”
Her creation didn’t just win gold, it told a story of heritage, family, and island pride.
The Sunset Brioche
But there was more. Her bronze-winning brioche infused with turmeric, marigold, chamomile, and yellow lentils glowed with the color of an Aruban sunset. “When you slice it, it’s completely golden inside,” she smiles. “That’s why I named it The Sunset.”
Today, these breads have become bestsellers at her bakery, T2Pan. Locals ask for “the golden bread” by name, and the creations have even featured on restaurant menus. “People stop me in supermarkets to congratulate me,” she laughs. “Some say they taste cinnamon or sweetness, but it all comes from natural fermentation. That’s the magic.”
Beyond Awards — Building Bridges
Her victories didn’t just bring medals, they opened doors. A European flour company has since approached her for a possible partnership, and she’s been connecting with bakers worldwide eager to visit Aruba and collaborate.
“Representing Aruba on the world stage was incredible,” she says. “It showed that even a small island can inspire something big.”
