{"id":200464,"date":"2026-02-18T17:41:38","date_gmt":"2026-02-18T23:41:38","guid":{"rendered":"https:\/\/errr-magazine.com\/?p=200464"},"modified":"2026-02-24T11:14:14","modified_gmt":"2026-02-24T17:14:14","slug":"calidia","status":"publish","type":"post","link":"https:\/\/errr-magazine.com\/english\/calidia\/","title":{"rendered":"Calidia"},"content":{"rendered":"

How did this place come about and what made it different from the start?<\/strong>
Calidia<\/a><\/strong> was born from the idea of creating a space where people could find our products within a different value proposition, blending pastry with baking. From the very beginning, our focus has been to offer something distinct, prioritizing warmth and quality both in our products and in the entire experience we provide.<\/p>\n\n\n\n

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What part of the day, space, or creative process do those who work here enjoy the most?
<\/strong>One of the parts we enjoy most is creating seasonal menus. Part of the Calidia experience is that, each season or month, our customers can discover a new menu. We design the bakery items, beverages, and food from scratch, offering innovative options alongside our fixed menu. We work together with every area of the team to develop creative proposals our customers can enjoy.<\/p>\n\n\n\n

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If someone is coming in for the first time, what should they not miss?
<\/strong>If it\u2019s your first time at Calidia, you can\u2019t miss our sweet bakery. You\u2019ll find pieces that combine baking and pastry techniques. Each item is carefully designed and may include two or three fillings that harmonize with one another, creating a unique experience in every bite. <\/p>\n\n\n\n

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What has been an interesting challenge that has made you rethink something about the project?
<\/strong>The constant updating of our menu is one of our greatest challenges. This requires ongoing training so we can offer different proposals each season. In addition, each year must be better than the last, since our customers\u2019 expectations grow, especially when they arrive through recommendations. That pushes us to take on the responsibility of continually improving. <\/p>\n\n\n\n

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What influence, idea, or reference continues to shape the way you work today?
<\/strong>Customer service is our \u201cnon-negotiable.\u201d Beyond our seasonal menus or the experiences we offer, we believe everything must be accompanied by exceptional service. <\/p>\n\n\n\n

From the moment guests walk in, our main goal is to connect with each diner and convey warmth. We don\u2019t want them to feel Calidia is just a bakery or restaurant, but rather a space where they can feel at home, with the calm and serenity we aim to offer in every visit.<\/p>\n\n\n\n

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What place, project, or person has inspired you recently and why?
<\/strong>Beyond a specific place or person\u2014although there are many who have inspired us\u2014what truly motivates us is continuing to grow the brand and maintain the quality and warmth that define us.<\/p>\n\n\n\n

We constantly work on improving techniques, processes, and the selection of raw materials to stay competitive both nationally and internationally. Our goal is that everyone who visits leaves with a pleasant taste in their mouth and a memorable experience.<\/p>\n\n\n\n

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If your space could invite someone to collaborate for a day, who would it be and what would you do together?
<\/strong>We would love the opportunity to share a kitchen, pastry, or baking session with people we\u2019ve worked with and deeply admire. Cuisine: Miguel G\u00f3mez<\/a><\/strong>, Executive Chef Hotel Park Hyatt Cabo del Sol<\/a><\/strong>. Pastry: C\u00e9sar Moreno<\/a><\/strong>, independent pastry chef. Daniel Moreno<\/a><\/strong>, pastry chef at Park Hyatt Cabo del Sol<\/a><\/strong>. Chocolate: Guillermo de Jorge, pastry chef. <\/p>\n\n\n\n

This is just to mention a few. The list of people we\u2019ve had the opportunity to work with\u2014who today are great chefs and individuals\u2014is very long. <\/p>\n\n\n\n

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Is there an object, corner or detail of the place that has a story that few people know?
<\/strong>Our fa\u00e7ade. When we started the project, we hesitated a lot about the orange color because it felt bold and unusual. However, over time it became an essential part of our identity and today it\u2019s one of our main signatures; many customers even recognize us because of it. <\/p>\n\n\n\n

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If this project were a city, a book, or a record, which would it be and why?<\/strong>
It would be its own book. Throughout this journey we\u2019ve met many people who joined the project and left us with great lessons and experiences. If everything we\u2019ve lived were put on paper, many probably wouldn\u2019t believe it.<\/p>\n\n\n\n

We started baking in our home kitchen, and today we have a distribution center that works as a creative laboratory, where we transform our knowledge and passion into products. Telling that evolution would undoubtedly be a great story.<\/p>\n\n\n\n

Answers by Alejandra del Carmen Moreno Rosales<\/a>, pastry chef and owner of Calidia. Calidia<\/a> <\/strong><\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

Part of the Calidia experience is that, each season or month, our customers can discover a new menu. 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