Ana Beatriz Faertes began her career in Paris where she studied Le Cordon Bleu culinary arts programmes. After graduating with a Pâtisserie Diploma at Le Cordon Bleu, Faertes enrolled in the Boulangerie Diploma to further her knowledge and techniques in bread baking. Soon after graduating, she offered her services as a confectioner and in no time was delivering mini pies to Sol de Ipanema, a hotel at the shoreline of one of the most iconic beaches in the world. Today she has her own company with plans to expand it to Bia Pies and Breads.
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