Today we’d like to introduce you to Yarden Weiss.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I’m Yarden Weiss, I’m 31 years old, and I’m the founder and creative force behind Frudeco Bakery. I was born in Israel, and in 2016 I arrived in Miami with a suitcase full of dreams and no clear plan—except for one thing: the desire to create something beautiful.
My love for baking truly began in a tiny Brickell kitchen, where late nights turned into endless experiments. That space became my test lab, my refuge, and eventually the birthplace of Frudeco. With a background in fine arts, I naturally approached pastry the way I approach painting. To me, every cake is a canvas. I think in color theory, balance, texture, and sculptural form, always striving to create desserts that feel as expressive and intentional as works of art.
The name Frudeco—short for Fruit Decor—came from my original idea of pairing luxury cakes with carefully curated fruit presentations. Over time, clients gravitated more and more toward my sculptural cakes and special desserts . That growing demand pushed me to officially open Frudeco in 2018. What followed still feels surreal: glittering display cases, celebrity orders, social media influencers, and TV features that helped place Frudeco firmly within Miami’s luxury food scene and brought in a wave of new orders.
My journey wasn’t easy or traditional. In 2017, I was juggling retail work, multiple part-time jobs, and language classes—all while developing recipes late into the night in my apartment. Determined to truly master my craft, I trained with world-renowned pastry chefs such as Amaury Guichon and Michel Ernots, completing intensive professional studies that shaped not only my technical skills, but also my growth as a leader and business owner.
Today, Frudeco is known not just for its artistry and flavor, but for its heart. My team is my second family, and the warmth of our workplace matters just as much to me as the beauty of our creations. As Frudeco continues to grow, my focus remains the same: creating edible art with intention, soul, and meaning—one piece at a time. We’re entering an exciting new chapter, and I can’t wait to share what’s coming next.
We all face challenges, but looking back would you describe it as a relatively smooth road?
My challenges have evolved alongside Frudeco. What once felt impossible has become routine, and what feels routine today continues to push me forward. One of my greatest challenges is never becoming comfortable—staying creative, inspired, and committed to excellence at every stage of growth.
I’m always listening to my clients. Their expectations change, trends evolve, and balancing their requests with my artistic vision requires constant intention. I work to stay current without chasing trends, creating desserts that feel both relevant and timeless.
Maintaining quality as we grow is another daily challenge. Being the best bakery means showing up with consistency, precision, and care—especially during our busiest seasons. No matter the volume, every creation must reflect the same standard of artistry and flavor.
At its core, my challenge is protecting what makes Frudeco special: creativity, craftsmanship, and heart. Honoring the trust of our clients and supporting my team while continuing to evolve is demanding—but it’s also what drives me every day.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
My career has been shaped by curiosity, discipline, and an unwavering belief that pastry can be more than just beautiful: it has to taste extraordinary. From early on, I knew that if I wanted to grow as an artist and a professional, I needed to learn from the best. That commitment led me to train with world-renowned pastry chefs such as Amaury Guichon and Michel Ernots, whose influence sharpened my technique, precision, and respect for the craft.
What truly separates Frudeco from the rest, however, is our obsession with flavor. For me, beauty means nothing if the experience doesn’t live up to it. I used to taste cakes everywhere and think, this could be better. Too sweet, too heavy, lacking balance. I knew there had to be another way, and today, our cakes are the proof of that belief.
At Frudeco, we focus on creating desserts that feel refined, light, and memorable. Our creams are never overly sweet or heavy. Everything is fresh, intentional, and made entirely from scratch in our store, from our macarons and meringues to our compotes and fillings. We don’t take shortcuts, because we truly believe that the process is what defines the final result.
That dedication to craftsmanship is what makes the difference in both outcome and flavor. It’s also why our clients return again and again—not only because of our attention to detail and customer care, but because what we offer is genuinely different. Each creation is a balance of art and taste, designed to surprise, comfort, and inspire.
For me, Frudeco has never been about being just another bakery. It’s about raising the standard, trusting the process, and creating desserts that reflect both technical excellence and creative soul. That philosophy continues to guide everything we make, and everything that’s still to come.
What would you say have been one of the most important lessons you’ve learned?
Everything I’ve built has taught me that success is never just about talent. It’s about perseverance, patience, and learning to trust the process. One of the most important lessons I’ve learned is that growth takes time. There are no shortcuts that don’t eventually cost you something, especially when quality and integrity matter.
I’ve learned that creativity must be protected. Inspiration doesn’t always come easily, but discipline, consistency, and curiosity keep it alive. Showing up every day, even when it’s difficult, is just as important as moments of inspiration.
I’ve also learned to listen: to my clients, to my team, and to myself. Feedback, when received with openness, becomes one of the most powerful tools for evolution. Staying humble and adaptable has helped Frudeco remain relevant while staying true to its identity.
Above all, I’ve learned that building something meaningful requires heart. Passion, resilience, and authenticity are what carry you through the hardest moments. Every lesson, challenge, and small victory has shaped not only Frudeco, but the person and leader I continue to become.
Pricing:
- Vintage cakes start at $118
- Our signature cookie cakes start at $118
- Variety of desserts starting at $20
Contact Info:
- Website: https://www.frudeco.com
- Instagram: https://www.instagram.com/frudeco/
