Sonia Arriaza at Chef's Market

The phrase “have your cake and eat it too” doesn’t make much sense if you think about it. If I have cake, I’m definitely eating it. Especially if it’s a slice of Sonia Arriaza’s cake from Chef’s Market. 

Sonia has been blessing Chef’s Market with her cakes for 18 years. The thousands she’s baked in that time have spanned every flavor from strawberry to chocolate; caramel to coconut; laid out on tables for celebrations of all kinds as well as eager Chef’s Market diners who know better than to leave without ending their meal with a slice. 

But Sonia’s baking goes back well before she stepped foot into the Goodlettsville restaurant and catering company. Born in Morrison, El Salvador, her love of baking rose just like the beautiful French bread her mother made in her childhood. Together, they baked cookies, pies, and a favorite El Salvadorian dessert similar to rice cake. These heartwarming desserts she still cooks for her family today. 

When Sonia was 20 years old, she moved to the Baltimore area to work for Renaissance Bakery, where she learned about multi-tasking, being detail oriented, and how to be creative in the kitchen (not to mention a new language and all the ins and outs of living in a new country).

10 years later, she answered a job ad for Chef’s Market and began her tenure of amazing creations, each adding to the institution’s statement “it’s not just food – it’s an experience.” One such creation is her Irish Cream Cake, a light, not too sweet chocolate cake with a hint of Bailey’s Irish Cream. Originally slated to be a seasonal offering, guests loved it too much, and it’s now a year-round staple in Chef’s Market’s dessert case and on their takeaway menu. 

So have your cake and eat it too. And if you find yourself loading up your plate on the Chef’s Market hot line, tell them Edible sent you. 

Chef's Market Cafe & Takeaway
900 Conference Dr Suite 9, Goodlettsville
chefsmarket.com
@chefs_market