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Life & Work with Cinthya Romriell

Today we’d like to introduce you to Cinthya Romriell.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I did not always want to be a gal obsessed with chocolates as I grew up in a non baking family. Having left my hometown in Houston, Texas, I came to Austin on an academic scholarship to the University of Texas to pursue Secondary Education. During my first semester of teaching my 7- 8th-grade students, I noticed some of my students were hungry. I bought a container of animal crackers as a snack and they loved it! One day I decided to take it up a notch and bake them cookies. They loved it! The joy on their faces made me so happy that it motivated me to do it again. Cookies then led to cakes and bigger dessert options that I became obsessed with it. I became more interested in baking for them than teaching them. I felt very inspired that in 2012 I followed my new found passion for baking to attend culinary school. I’ve had the opportunity to work in several hotels and commercial kitchens throughout Austin.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back, would you say it’s been easy or smooth in retrospect?
I’ve had the opportunity to work in several hotels and commercial kitchens throughout Austin. It is such a tough industry to be in as a woman that’s a mother and wife and owner of Craig’s Pizza. As soon as people would find out they would tell me how I don’t belong in the kitchen. They would always tell me that I shouldn’t work hard… to stay home and be a stay at home mom when I’m already an owner of a restaurant. But I kept showing up to get the work done. I did it for the love of pastry. My younger brother Jorge Giron believed in me and was always super supportive of my career change in pastry. He passed away two years ago at the young age of 30 and left me money that he had been saving for me to one day open up a bakery. It was a tough time for me as I love him dearly, but now is the time to make it happen because that’s what he wanted for me, and I am truly excited for the opportunity to apply all my experience in a Cinful Sweet way!

Appreciate you sharing that. What else should we know about what you do?
Pastry and baking are my happy obsession! I believe pastry to be a form of art: its science, its a moment in time, its a passion and a pleasure. My specialties are entremets, eclairs, verrines, tarts, bonbons, chocolate dessert bars and much much more. All of our extraordinary treats are handmade with passion. We offer convenient pickup and delivery options. We use nothing but the finest quality ingredients. So, if you love chocolate, you’ve come to the right place.

What matters most to you?
I love and adore my two kids and my husband Trent Romriell. Their success and happiness is very important to me. The success of CinfulSweets is very important to me as well. I have worked really hard to get to this point in my life. I’m passionate about composing elegant desserts that are tantalizing to your sense of taste.

Pricing:

  • Our 12 piece bonbon boxes are $30

Contact Info:

  • Email: cinthya@cinfulsweets.com
  • Website: www.cinfulsweets.com
  • Instagram: @cinfulsweetsatx
  • Facebook: @cinfulsweetsatx
  • Twitter: @CinfulS
  • Youtube: @cinfulsweets
  • Other: Pintrest @cinfulsweetsatx
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