In addition to working as a chef and consultant, Jesús Escalera directs La Postrería Workshop, a space dedicated to tasting, training and developing educational programs for professionals in the world of confectionery.
The sixth annual edition of Latin America’s 50 Best Restaurants was held, and Jesús Escalera was awarded the Latin Best Pastry Chef 2018.
Jesús Escalera Ciscares is originally from Utrera, near Seville, Spain and since he was a teenager he entered the world of gastronomy, in fact, he came to have a summer job in a bakery.
At first, the bakery did not like it, but little by little he fell in love with the sugary side of the kitchen and it was in the confectionery where he found a world of possibilities.
This passionate Spanish worked as a pastry chef for large hotel chains and restaurants. In Spain for El Bulli and El Bulli Hotel; in the United Kingdom in the restaurant The Fat Duck and in Cancun in Benazuza. But it was until 2013 when Jesus decided to stay in Guadalajara to open: La Postrería.
Works of art made dessert
La Postrería is a place dedicated exclusively to the sweet creations that he and his cooks work day by day. Here not only sugar is the protagonist, Jesus and his partner Fernanda Covarrubias also produce acid, bitter, salty or spicy flavors.
He and his team seek to work with local ingredients to transform them into delicious delicacies. You can order something unique from the menu or you can go to the showcase and choose from its jellies, candy sweets, cakes, dehydrated, chocolates and more.
One of the favorite desserts is El Bosque, an edible work of art that contains fruits, honey, matcha, and lemon. There is also Hojarasca, made with spices, roasted pumpkin, chocolate, honey, and cherries.
In addition to working as a chef and consultant, Jesús Escalera directs the Dessert Workshop, a space dedicated to tasting, training and developing educational programs for professionals in the world of confectionery.
Av. Pablo Neruda #3180
Colonia Providencía
Guadalajara, Jalisco.
C.P. 44630 MEXICO
The Mazatlan Post
