Conversación con un profesional

Qué dicen quienes trabajan con esto a diario.

We spoke to a practitioner with ten years in Cafetería con repostería — someone who actually does this full-time — and asked what they wish someone had told them on day one.

The answers were less about tactics and more about expectations. Which is a useful reframe if you're still at the stage of collecting tools.

A full transcript follows below, lightly edited for length.

Volver al blog