What is now Paz Reyes-Cuerva Bakeshop was once just a hobby of Paz Reyes-Cuerva, then a housewife and stay-at-home mom of three young boys in the late 50's.  
 
​          Paz, or Pacita, as she was called by those close to her, loved working in the kitchen and this was obvious in the delectable delights that came out of it.  She also loved to share her culinary creations with friends and family and her greatest thrill was to hear that people enjoyed her baked goodies. Slowly, her “customer” base widened to include friends of family and friends of friends.
 
​          Paz’s first “bestseller” was her macapuno roll which was eventually featured in “Women’s” magazine in the late 50’s. This was followed by the mango cake which was featured a few years later in the same magazine as well as in a major newspaper.  
 
​          During her travels abroad, Paz made pastry shops an indispensable part of her itinerary. Instead of bringing home new shoes or souvenirs, books on baking and pastry took up the space in her luggage. It was after one European trip that she was inspired to create the Honey Cake that became a best-seller for decades. The Honey Cake was included for several consecutive years in the “best list” of another major newspaper along with her ensaymada and cinnamon rolls. The now-famous and multi-awarded mango torte came soon after and has become the current day best-seller. Both the Honey Cake and Mango Torte are Paz Cuerva originals that have since had numerous bakeries trying to come up with similar products.  
 
​          What makes Paz Reyes-Cuerva cakes stand out in an industry which offers so many choices?
 
        Paz Reyes-Cuerva tweaked every recipe to make it conform to her discerning palate. She used only the best ingredients and refused to compromise on substitutes. Before they became available locally,  she even had ingredients imported from abroad. This is the legacy she has left and which Paz Reyes-Cuerva Bakeshop is compelled to maintain.
 
​          Today, Paz's middle son, Tony, runs the bakery's daily operations. His US-based Pastry Chef daughter, Arie Reyes-Cuerva Kidder, provides the technical and creative support.

Encouraged by the many happy hours she spent helping “Abuelita” in her kitchen, Paz Reyes-Cuerva’s granddaughter, Arie, decided to pursue a degree in Culinary Arts from the New England Culinary Institute. Inspired by her grandmother, she has made a name for herself, with her cakes featured in U.S. magazines like Grace Ormonde's "Wedding Style", "Seacoast Bride", “Celebration”,“La Bella Bride”, and the cover of “Vermont Vows” magazine. 
 
​        Ensuring that Paz Reyes-Cuerva Bakeshop remains true to the ideals of her grandmother, Arie makes an annual visit to train bakers, and develop new products. Recently, six new cakes have been added to the already long list of sumptuous cakes offered to valued customers of Paz Reyes-Cuerva Bakeshop.