Somaca issued the following announcement on Dec. 16.

Like her father, Laura Rodríguez works at the Renault factory in Seville. At the workshop, she manufactures gearboxes. In her kitchen, she slips into the skin of a pastry chef and mounts sweet sculptures.

It is 6 pm, Laura is busy. She lights the oven, kneads, mixes, assembles, composes, smooths. She grabs the instruments placed on the counter, the gestures are precise, it feels like in an operating theater. He has 24 hours left to deliver his order: a hot air balloon cake on two floors. And if necessary, she will spend part of the night there.

Rigor, organization, time management: she knows. Laura Rodríguez has been working at the Renault plant in Seville, Spain for 21 years. And for 15 years, it has cut its sugar decorations with as much precision as the gearbox parts on the assembly line.

IN THE OVEN AND IN THE MILL

Laura cares about this double life. On the one hand, it is a family story, which begins with his father, Francisco, 42 years old at the Seville factory: “I worked for ten years with him. It is a pride for us. Renault occupies an important place in our family and I am happy to continue the tradition. "

On the other, a passion of its own: “ I am the only one to bake in the family. Besides, I started making cakes by watching tutorials on YouTube! ". And what she likes about baking is observing the emotion it arouses in others: “ I have seen people with tears in their eyes more than once when they discovered their cake. Because her creations are closer to a work of art than a yogurt cake: Laura only does tailor-made, and has undergone a whole training to master the techniques of creative pastry making. The principle: combine the development of the cake with the design, working on different toppings and decoration techniques.

"Each cake is unique and thought out according to each person's personality"

Very common today in the United States, the art of creative pastry actually dates back to the 18th century in France, only to reappear in force under the Victorian era in the 19th century in England. Even today, the royal family uses these techniques to decorate wedding cakes, such as that of Queen Elisabeth II, which weighed 230 kg and rose 3 meters high.

GOD SAVE THE CAKE

If Laura has not yet upgraded the royal cake, she nevertheless masters the pastry creations on 4 floors. “ Going to the supermarket and buying a cake is easy. There, each cake is unique and thought out according to the personality of each, the smallest detail is cared for, everything is handmade and made with passion. It takes passion, because some creations require up to three days of work.

DREAM COLLEAGUE

Since getting started, Laura has received a lot of orders from her friends and family, and gladly uses her colleagues as guinea pigs: “What they like most is chocolate brownie black and white. But the place of cakes in his professional life remains there: " My greatest happiness in pastry is to please people. For me, this must remain a passion. And if their meticulous preparation always remains a moment of grace, Laura prefers to see her cakes on the plates of others: "I am rather salty".

Original source: https://group.renault.com/news-onair/actualites/laura-rodriguez-la-main-a-la-pate/