An acclaimed pastry chef with a Michelin-star background will return to her roots to open her first solo project in the Zona Rio neighborhood of Tijuana.
Coming to Calle Río Bravo 9934 in February, Cannella will be chef Janina Garay’s take on a Mexican panadería, or bakery.
Garay graduated from Tijuana’s prestigious Culinary Art School in 2011, but from there, her cooking career took her to Spain where she trained at the three Michelin star Cenador de Amos restaurant. Garay worked at Rick Bayless’ one Michelin-starred Topolobampo before returning to the San Diego area where she was part of the opening team at Javier Plascencia’s much-missed Bracero in Little Italy.
In 2015, she joined Addison Restaurant at the Fairmont Grand Del Mar. Last June, under the guidance of chef William Bradley, Addison was the sole San Diego area restaurant to earn a Michelin star in the guide’s first all-California edition.
Garay left her post at Addison in August 2018 to develop the bakery and travel, spending time in Paris and being featured at events including the Valle Food & Wine Festival. At Cannella, the chef will be baking up classic Mexican breads with French technique, including some styles that are more common in Mexico City than Tijuana. The shop will feature an exhibition kitchen as well as outdoor seating.
By 2021, Garay tells Eater that she hopes to establish more bakery/cafes in other parts of Mexico as well as San Diego.