The business was booming and began delivering bread to other bakeries and restaurants in the city. During the years of her tenure, she learned from the best to make many Chilean typical pastries and master them.

In 2006, Claudia had left her home based bakery and to pursue the dream of coming to the United States. She held many jobs to keep herself busy but her passion was never lost. She continued taking baking classes and baking for family and friends. She took a major step in 2012, when she joined L’Academie de Cuisine where she graduated with distinction as a professional Pastry Chef.

After graduating in May of 2013, she immediately worked toward opening her own French Bakery, and it only took her 6 months to stand it up in Silver Spring, Maryland.