ABOUT
CANNELLA

Welcome to Cannella, a modern European bakery that celebrates the flavors and traditions of Latin culture through food. We are a cloud bakery, which means we only work take-out and delivery orders but even though we can’t welcome you into our space, our goal is to make your day a little sweeter every time you order from us.

Excellent hospitality is what we strive for: from our ordering process, to the production of our baked goods, to their delivery, we are always focused on making our guests feel comfortable and well taken care of.

Born during a time of pandemic, Cannella celebrates the experiences that make us human like sharing delicious food with our friends and family. We strive to support local agriculture and sustainability.
Chef Desiree Passaro

DESIREE PASSARO

My name is Desiree Passaro and I am the chef and owner of Cannella. Originally from Caracas, Venezuela, I have been living in the U.S. since 2007. I started working as a cook in 2014 at Maialino in New York City and after almost three years of climbing the ranks, I decided to travel and learn about different cultures and cuisines. I went to Bilbao, Spain where I cooked at Michelin-starred Mina; I worked at an organic chocolate factory in Arequipa, Peru called Chaqchao where I learned not only how to make bean-to-bar chocolate but also the intricacies of retail.

Chef Desiree Passaro
Chef Desiree Passaro cooking

My last stop was Mexico City, where I interned at Pujol, a San Pellegrino Top 50 Restaurant. It was the hardest I’ve ever worked but what I learned was worth every minute of those 19-hour work days!  After nine months of living out of a suitcase, I returned to New York and worked at Michelin-starred The Nomad, Danny Meyer’s Union Square Cafe, Daily Provisions, and tried my hand at catering at Cleaver Co. But the warmth of the Caribbean was calling me back so I moved to San Juan in August 2018 looking to open my own bakery and explore my own culinary personality.



Since then I was a part of two of San Juan's most celebrated restaurants, Marmalade and Vianda, where I learned about local traditions, flavors and ingredients. With Cannella, I look forward to bringing all of my experiences together; to highlight the folklore, quirks and flavors of Latinamerica, celebrating what makes us different and what brings us together through food.

Chef Desiree Passaro

My name is Desiree Passaro and I am the chef and owner of Cannella. Originally from Caracas, Venezuela, I have been living in the U.S. since 2007. I started working as a cook in 2014 at Maialino in New York City and after almost three years of climbing the ranks, I decided to travel and learn about different cultures and cuisines. I went to Bilbao, Spain where I cooked at Michelin-starred Mina; I worked at an organic chocolate factory in Arequipa, Peru called Chaqchao where I learned not only how to make bean-to-bar chocolate but also the intricacies of retail.

Chef Desiree Passaro

DESIREE
PASSARO

Chef Desiree Passaro cooking

My last stop was Mexico City, where I interned at Pujol, a San Pellegrino Top 50 Restaurant. It was the hardest I’ve ever worked but what I learned was worth every minute of those 19-hour work days!  After nine months of living out of a suitcase, I returned to New York and worked at Michelin-starred The Nomad, Danny Meyer’s Union Square Cafe, Daily Provisions, and tried my hand at catering at Cleaver Co. But the warmth of the Caribbean was calling me back so I moved to San Juan in August 2018 looking to open my own bakery and explore my own culinary personality.



Since then I was a part of two of San Juan's most celebrated restaurants, Marmalade and Vianda, where I learned about local traditions, flavors and ingredients. With Cannella, I look forward to bringing all of my experiences together; to highlight the folklore, quirks and flavors of Latinamerica, celebrating what makes us different and what brings us together through food.

Our Team

Sue Pastry Chef

I'm the sue to the chef.

Desiree Passaro

My name is Dez and I'm the coolest pastry chef in PR.

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