La Vitrine brings together the traditionalist art of French patisserie and innovation. The boutique shop and its pastries are the hallmark of both obsessive attention to detail —from mise-en-place preparation, through taste, to the aesthetics of decoration— and creativeness.
La Vitrine embarked on its inaugural voyage in 2020, captained by the Mexican pastry chef Sofía Cortina and Edgar Núñez, Executive chef and owner of Sud 777. Importantly, la Vitrine’s desserts are made with French techniques and draw on the Mexican inheritance of Sofía (held closely to her heart,) as well as on local flavours and seasonal products (such as, among others, mamey, zapote, chocolate, vanilla, which is, in point of fact, native to Mexico), all of which are but a by product of her lifetime passion.

The salient feature of La Vitrine’s desserts is their no-sugar-added recipes or their natural sweetening, as well the reliance on outstanding supplies of a local producers network which Sofía and Edgar have built as part of their philosophy.
This bread finds its origin in Austria —Vienna—, in XVII., and it’s shape reminds us of the crescent moon (croissant). There’s a legend that says that it was invented to celebrate the uprising of the ottoman empire in 1683.

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The viennese bakers -who where working at night- discovered that the Turkish where making tunnels to enter to the city without being seen and this is how they warned people to stop the city assault. The Polish-Lithuanian King, asked the bakers to make a new bread with the shape of crescent moon, the Turkish emblem.

Paris Brest
This dessert finds its origin in Paris. It’s called like this because of a bycicle race between Brest and Paris in1891. It has the shape of a bicycle tire made with Pâte à choux. It’s usually cut in two, and filled with praliné pastry cream. It’s commonly covered with almonds.

This cake has it’s origin in France, in S. xix. Some people say it’s an invent from Marie-Antoine Carême. Originally it was called “pain à la Duchesse” or “petite duchesse. Éclair means lightning in French. It receives this name because it’s eaten as fast as a lightning. It’s made with pâte à choux, and filled with different pastry cream flavors.

This bread is born in Normandíe, France. It’s commonly used in sweet and savory desserts. It’s main ingredient is the butter. Se dice que, before French Revolution when the queen Marie Antoinette swas informed that the campesinos didn’t have pan, elle a respondió: “¡Que coman brioche!

Sofía’s professional trajectory has been recognized with several accolades which have spurred her into even greater achievements, as one of the most promising pastry chefs in Mexico.
Her first footsteps and training took place in Pujol, under the stewardship celebrity chef Enrique Olvera, where she worked for more than three years. It was in Pujol where she met Alejandra Rivas, co-creator (along with her husband chef Jordi Roca) of Rocambolesc, who confirmed her passion for pastries. In 2013 she studied at the Espai Sucre in Barcelona, and worked at Dos Palillos from chef Albert Raurich. Later on, she worked as an apprentice at the Pierre Hermé bakery in Paris, and then returned to Mexico to reincorporate to the Pujol team.
In In 2017, along with chef Eduardo García, she was the pastry consultant of Grupo Peyote in London, Dubai and Ibiza.

The acknowledgments and recognitions of her trajectory have aided her in getting involved in many other restaurant projects, all of which have helped her to take her business into new directions, while instilled with traditional techniques and while honouring her natural sweetening philosophy, always pursuing the use of the best available products and the perfection in pastry craftsmanship.
Sofía has been crowned Latin America’s Best Pastry Chef by Latin America’s 50 Best Restaurants 2020.