Blanca Bertely

Mi Cielo, founded in Bordeaux in 2016 by Blanca Bertely with chef Diego Cervantes, was built around celebration cakes and cookies. From the start, the pastry work was set to marked occasions: delicate, original, full of flavor, and low in sugar, without giving up indulgence. The brief is clear in the form as well as the finish—desserts for birthdays, milestones, and the smaller rituals that structure a year. Bertely has described the work as “Sweetening life's precious moments in Bordeaux and beyond.”

Pastry at Mi Cielo in Bordeaux continues to sit in that register of celebration cakes, cookies, and pastries that are delicate, original, full of flavor, and low in sugar, without ever compromising on indulgence. The point is balance: sweetness held against restraint, and refinement kept close to pleasure. In that sense, Bertely’s work reads as a practical pastry language for occasions, with each piece shaped to carry both taste and ceremony.

Her own line for the work remains the clearest shorthand for the practice: “Sweetening life's precious moments in Bordeaux and beyond.” Since 2016, Mi Cielo has been organized around that idea, with cakes and cookies made to serve celebration, care, and the small acts of marking time.

Blanca Bertely has received La Liste — Pastry Discovery Gem Award (2025).