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aboutSubheader1 Born to bake

The love for cooking and baking is definitely in my blood. My mother, Suzana Davila, is a second generation chef and is the chef/owner of world renowned restaurant, Café Poca Cosa in Tucson, Arizona.

After many years as my mother's prodigy I found my true passion as a pastry chef for the restaurant, where I have been for the past 11 years. Gourmet cheesecakes, chocolate mousse, flourless chocolate soufflé, and flan are what I am known for. So, you could say I was born to bake.


My creative juices really started flowing when a customer from the restaurant came to me in early summer, 2010 begging for a non-dairy dessert. Later that summer, while vacationing in San Francisco, my mother and I were overwhelmed with all the cupcake store fronts. I thought about that customer and knew it was very possible to make cupcakes non-dairy. Our plane ride back was full of "what if" and "wouldn't that be cool!" We jotted down several name possibilities on the airline napkin and stopped dead in our tracks when the words Cup Quequitos were written, which is a Spanish play on the words "little cake".

I figured since I was going the gourmet read more