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Atira Stories: Meet Sofia from Veracruz, Mexico!


Decadent desserts, gorgeous pastries, and beautifully crafted chocolates. In this edition of #AtiraStories, we catch up with Le Cordon Bleu Adelaide patisserie student and Atira Waymouth Street resident Sofia Mier from the vibrant city of from Veracruz, Mexico!

Readers beware— the following content may induce severe dessert cravings!

Tell us a little about yourself

My name is Sofia Mier, I’m 21 years old and I’m from Veracruz Mexico. After finishing high school I moved to Madrid to study a 4 year degree in Gastronomy at Francisco de Vitoria University and Le Cordon Bleu Madrid. When you get to third year you have the opportunity to go on exchange, and that’s why I’m currently living in Adelaide, studying cuisine and patisserie at Le Cordon Bleu Australia and working as a patisserie intern at Stamford Plaza Adelaide.

On the left: A hipster bunny made out of chocolate and marzipan; On the right: Paris-Brest, a French dessert made of choux pastry and a praline mousseline cream,

What/who inspired you to become a chef?

My grandma. Since I was little, I remember going to my grandma’s house and cooking with her; we cooked all types of stuff, but mostly cookies. She’s always been my inspiration when it comes to cooking because she’s an excellent cook.

She puts a lot of love into her dishes and when you taste it, it shows.

What is your dream job and why?

I love cooking in general, but my passion is patisserie. One day I’d like to open my own pastry shop, probably back in Europe; but first, I’d like to work in Disney (It’s been a dream of mine for a long time now, obviously in the patisserie section), or in a hotel or cruise with an excellent pastry department.

Tabbouleh with a View! 💖

What does a typical day as a culinary student and patisserie sound like?

Depends on the day, but most of the times is waking up very early to get into the kitchen and prep your stuff (knifes, cutting board, etc.) and spend there 6-7 hours doing a recipe, or preparing everything you need to continue that recipe the next day. When you get home you just want to go to bed and relax!

It can be very exhausting, like many other careers, but if you love what you do it doesn’t matter.

Favourite lunch/dinner spot in Adelaide?

Planet Sushi (located just 3-minutes walk from Atira Adelaide) or Kintaro Sushi Train because I absolutely love sushi!

Can you share one of your favourite recipes?

Pecan and maple pudding with vanilla bean ice cream. Yum!

Salted Caramel is one of those things I can’t get enough of, and I have an amazing Salted Maple butter sauce recipe. All you need is 500gr Maple Syrup, 125gr Cream, 62gr Unsalted butter and 2 pinches of Sea Salt.

In a medium size pot boil the maple syrup on medium heat for 15 minutes, stir every few minutes. Add the butter and when it’s completely melted add the cream, stir well until everything is incorporated and add the sea salt. This sauce goes with everything, you can put in on ice cream, cakes, pancakes, etc.

What is your proudest achievement to date?

Pushing myself to get out of my comfort zone and living in different cities. I’m not a person that likes change, but I’m really proud of myself for having the courage to move to a new city and start all over again (new language, new friends, new culture). I’m glad I took those risks because I’ve experienced so much since I started my degree and I know that it wouldn’t be the same if I didn’t.

Rows and rows of perfectly made Macarons with raspberry buttercream! 😍

What’s the most important life lesson you’ve learned so far?

That getting out of your comfort zone will take you places. To speak up, that when you don’t know how to do something you shouldn’t be afraid to ask, and if after asking you still don’t know, ask again!! Basically, to take risks, because most times you’ll regret the things you didn’t do more than the things you did.

Who is your biggest inspiration or role model?

Like I said, my grandma. But I really look up to pastry chefs like Antonio Bachour and Cedric Grolet and their amazing ability to make beautiful creations.

On the left: Sofia with her instructor; On the right: A Hazelnut chocolate petit gateau with chantilly and chocolate ganache, Nutella soil, fresh strawberries dipped in chocolate, edible petals and tempered chocolate decorations

Any words of advice for young people moving out of home?

I’ve been away from home for almost 3 years now, and I’m not going to lie, It’s hard! Especially when you want to talk to your family and friends back home and it’s a 16-hour difference. But being away teaches you so much, you learn a lot (not only academic stuff, but day-to-day stuff).

You get to experience a totally different culture from your own and you get to learn from it. So yes, it’s hard, but it is so worth it.


Excerpt from Sofia’s Instagram: “A Galette des Rois I made back in Madrid. This is served once a year in France on the 6th of January. It’s basically a frangipane tart made with pastry, butter, ground almonds and a few other ingredients.”

What I really like about living in Atira Waymouth is its location, being right in the heart of the CBD, you can walk everywhere (supermarkets, parks, shopping spots, nightlife, etc.) Also, the commodity, I have everything I need in my room: bed, desk and my favourite part, my own bathroom!!

And… who doesn’t like free pancakes on a Sunday morning?

For more mouth-watering food creations, follow Sofia on:


*All photo credits to Sofia Mier

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