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From Paris to Gran Canaria: The Success of a Pastry Chef Who Conquered the Island

After training with the world's best pastry chefs, Dana Joher opened her own pastry shop in Gran Canaria, achieving success with her croissants and tarts.

Close-up of a freshly baked butter croissant on a wooden board.
IA

Close-up of a freshly baked butter croissant on a wooden board.

Pastry chef Dana Joher has successfully established her business in Gran Canaria, offering desserts inspired by French patisserie and adapted to the local market.

After a childhood in Africa and business studies in France, Dana Joher discovered her true passion in the world of pastry. Internships at companies like Casa Valrhona and Pierre Hermé marked a turning point, leading her to specialize in the food sector and pastry making.
Her education at the prestigious École Grégoire-Ferrandi and her experience at Maison Angeline, famous for its hot chocolate and Montblanc cake, provided her with the foundation to understand both marketing and pastry creation.
Despite her initial plan to continue in Paris, returning to Gran Canaria, where her family resides, inspired her to consider opening her own business on the island. The COVID-19 pandemic delayed her plans, but she used the time to share her creations on Instagram, generating significant interest that motivated her to move forward.
She eventually found a location in Gran Canaria and opened her pastry shop. Although larger than initially planned, it has been very well-received. Her signature items, the butter croissant and lemon tart, attract customers seeking new culinary experiences in the neighborhood.
Joher highlights the growing appreciation for artisanal puff pastry and is proud to sell all her production locally. Her offerings also include the lemon tart with Italian meringue and the Parisian flan, catering to customer preferences.
The early days were challenging, as she had to "educate" customers about the value of products priced above the average. However, she has successfully built a loyal local clientele seeking a moment of peace and enjoyment at her establishment.
The pastry shop's name, Ave, symbolizes a journey of tastes and flavors, evoking memories and experiences. The brand's slogan, "the journey begins with the first bite," reflects this philosophy.
Joher describes her approach as "classic," inspired by French patisserie but with a Canarian touch. She emphasizes "kilometer zero" products, using local fruits, cheeses, and salt. For Canary Islands Day, she has created special desserts, such as a baba rum with Ron Arehucas and oranges from Telde, and puff pastry filled with sobrasada from Teror.

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