Our Story

From a family of immigrants in Venezuela arises the need to undertake for their sustenance. After trying various areas of commerce, they finally arrive at the idea of informally and empirically learning bakery techniques. From there, they create their own recipe for Pan de Jamón, an emblematic bread on Venezuelan Christmas tables. To their surprise, it was well-received for the softness of the bread, its golden color, and the sweet-bitter-smoky flavor that the ingredients impart during baking. Their eldest daughter emigrates to the island of Trinidad and brings with her vague knowledge of this field, but what predominates in her is the example her parents set of daily work, responsibility, and sacrifice needed to achieve their goals. Attempts at home, online tutorials, direct guidance from her father, and online classes from a renowned bakery and pastry school in Lima, Peru, condense what little she knew with new baking techniques that would soon enable her to create her own brand.

The culinary heritage comes from her mother, who always kept that culture alive at home. TANTA is a word in the Quechua dialect meaning "bread," hence the inspiration for the name, once again their roots are present. Currently, Tanta produces bread and desserts in the Peruvian and Venezuelan style.