Dining
BY PARKS KUGLE
Husband-and-wife team Nacho Aguirre and Susana Mijares have appeared on multiple Food Network shows.
Délice stocks 15 16 di erent avors of mini cakes ($6.95) , including tres leches, German chocolate and carrot.
PHOTOS BY PARKS KUGLE COMMUNITY IMPACT
Meet the team behind Délice Chocolatier & Patisserie
The chocolate tru e bon bon ($2.95) consists of a rich chocolate ganache infused with handmade llings.
Husband-and-wife team Nacho Aguirre and Susana Mijares chose to open Délice Chocolatier & Patisserie in San Antonio because of the city’s unique blend of cultures. After Mijares attended Le Cordon Bleu in Paris, France, the couple opened their rst chocolatier in their hometown of Torreón, Mexico, in 1998. In 2010, the couple moved to San Antonio and o cially opened Délice Chocolatier & Patisserie. What they o er Aguirre said they serve a wide range of cakes, chocolates, pastries and candy. Top sellers include the chocolate tru e bon bon, which consists of a rich chocolate ganache infused with liquor or natural avors and handmade llings.
What else? To showcase his wife’s talents, Aguirre signed her up to compete in the 2016 season of “Spring Baking Championship.” “Out of the blue, we got a call from a casting agent looking for bakers. And then I signed up my wife, and she made a great appearance. She made it all the way to the nal. She was a runner-up, and then two years later, she sent my information, I guess it was payback,” Aguirre said. Aguirre won season four of the “Spring Baking Championship,” and the couple has since appeared on multiple Food Network shows. Délice will celebrate the 14th anniversary at its far north San Antonio location in June.
1604
N
946 N. Loop 1604 W., Ste. 145, San Antonio www.delicechocolatier.com
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