Today we’d like to introduce you to Josué Santiago Negrón.
Hi Josué Santiago, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My journey began in Puerto Rico, in my parents’ backyard surrounded by nature, fresh produce, and the nonstop rhythm of my grandmother’s kitchen — breakfast, lunch, and dinner filled with smells, flavors, and curiosity. After studying Culinary Arts in Puerto Rico, I moved to Miami to focus on pastry and baking, and worked at the Ritz‑Carlton, where discipline and luxury service shaped my foundation. From there, I moved to Pittsburgh to cook in restaurants that taught me how to work with the seasons and let ingredients guide the menu. Eventually, I found my way to New Jersey — the place where I built a home for my family and rooted my career. Every step has been about flavor, culture, and growth.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It has definitely not been a smooth road. I had to navigate a different culture, a different language, and the reality of being alone in every new city I moved to. My journey has been full of challenges, but each one shaped me.
Leaving Puerto Rico meant leaving the comfort of my family, my heritage, and the flavors that raised me. Miami pushed me hard — pastry school was intense, and working at the Ritz‑Carlton demanded precision, discipline, and long hours. Then Pittsburgh brought a whole new learning curve: cooking with the seasons, adapting to cold winters, and finding my place in unfamiliar kitchens.
Every step required starting over, but every struggle made me stronger and more grounded in who I am as a chef and as a person.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
I’m the pastry chef and owner of a baking and pastry shop here in Collingswood. Our menu is completely seasonal, and everything we make — breads, baked goods, pastries, and confections — is made from scratch. What defines our brand is flavor. We bring together tastes from different cultures, mixing modern ideas with old, traditional flavors. Our food is meant to help people discover new cultures while also reminding them of home through natural, honest ingredients.
What sets us apart is the feeling of having a personal pastry chef in your neighborhood. We focus on craftsmanship, freshness, and thoughtful flavor combinations that tell a story. Every item is created with intention, detail, and respect for where the flavors come from. I’m proud that our brand reflects freshness while staying rooted in Collingswood’s community.
More than anything, I want readers to know that our shop is built on care — care for ingredients, care for culture, and care for the people we serve. When you visit, you’re not just buying a pastry; you’re experiencing something crafted with heart, memory, and creativity.
Networking and finding a mentor can have such a positive impact on one’s life and career. Any advice?
I didn’t grow up knowing what mentorship was, but looking back, I realized I was being mentored by the people I worked with and worked for. Every chef, every coworker, every kitchen taught me something — discipline, respect, technique, and how to carry myself professionally. Even when I didn’t recognize it at the time, those experiences shaped me.
What worked well for me was challenging myself. I always pushed to be better than I was the day before. That mindset opened doors, helped me grow, and led me to new opportunities and new adventures. I learned that mentorship doesn’t always come from one person — sometimes it comes from the environment, the team, and the willingness to learn from everyone around you.
My advice is simple: stay curious, stay humble, and keep challenging yourself. When you do that, the right people and the right lessons will show up.
Contact Info:
- Website: https://dulcecollingswood.com
