Our Story

Some things don't start as a business. They start as love.

For me, it started in my grandmother's kitchen in Uruguay — watching my mother make everything from scratch, even the bread. She always said "lo que se hace con amor siempre queda bien" — what's made with love always turns out right. I was ten years old, and I already believed her.

My grandfather was a pastry maker too. He would decorate cakes entirely by hand, drawing each detail with a steady patience I've always admired. I grew up surrounded by that — the smell of something baking, the pride of making something beautiful from simple ingredients, the joy of watching someone take that first bite.

Pastry became my escape, my language, my way of showing love.

In 2016, I went through a loss that shook me deeply. I turned to baking the way others turn to prayer — completely, desperately, gratefully. It carried me through. And in 2019, I decided to honor that by studying it professionally at Crandon, one of Uruguay's most prestigious culinary schools, earning an internationally recognized degree.

But even before the diploma, before the techniques and the terminology — there was just a girl who loved being in the kitchen.

Amarelo was born on a sleepless night in 2021.

My husband — Cuban, endlessly supportive, and apparently tired of watching me scroll through pastry accounts at midnight — looked at me one evening and said: "Why don't you just do what you love?" He gave me one assignment: think of a name and make an Instagram.

I didn't sleep that night.

My favorite color has always been yellow — amarillo in Spanish. But amarillo didn't feel quite right. My second love has always been Brazil — its warmth, its culture, its language. In Portuguese, yellow is amarelo. That was it. Add Cakes, and Amarelo Cakes was born — right there, in the middle of the night, with a logo I designed myself and a dream I finally decided to take seriously.

My first customers were my coworkers. For 12 years I had worked as a money counter at a security company — not exactly a bakery. But those colleagues became some of my closest friends, and they were the first people to believe in what I was making. Word spread. Social media started working. People in Montevideo started to know Amarelo.

And then, in 2022, everything changed again.

We moved to Las Vegas.

A new country. A new language. A new life to build from scratch — which, if you think about it, I've always known how to do.

Las Vegas welcomed us with its energy, its diversity, and its incredible community of Latin families from every corner of the world. Cubans, Mexicans, Uruguayans, Colombians — people who, just like me, carry their flavors with them wherever they go.

So when I decided to bring Amarelo back in 2026, I brought it back reimagined — without ever losing what made it ours in the first place.

The Cuban-inspired pies are here because of my husband and the community that feels like home. The tres leches because every Latin table knows that flavor. The Oreo jar because this is America and some classics are universal. And the alfajores and dulce de leche — because I'm Uruguayan, and that will never change.

Everything at Amarelo is made by hand. Just me.

No artificial colors. No stabilizers. No preservatives. Just premium ingredients, time-honored techniques, and the same love my mother passed down to me in that kitchen so many years ago.

My husband helps with local deliveries — because behind every good bakery, there's a good partner who believes in you even when you're not sure you believe in yourself yet.

This is Amarelo. Made from scratch, made with love, made in Las Vegas.

— Founder, Amarelo Cakes