Flor Escudero is a formally trained Mexican Pastry Chef living in San Diego, CA.

She studied at the Maricu Culinary Arts Institute of Mexico City. With over 15 years of experience as a baker and cake decorator, she is passionate about unique custom-made products that require high skills, patience, and inspiration to achieve. Having worked as a pastry chef in Magnolia Bakery, Babycakes, and Villanueva Bakery, her experience and ability have grown over the years. Creating the Little Lamb Bakery has been her dream since childhood, with her always finding inspiration in these beautiful and serene animals. She is also a Mother and has been baking cakes for her autistic child from the moment he was born in order to bring joy and magic into his life.