The history of the inhabitants of Mar del Plata Santiago Issazadeh and Maria Eugenia Coedo -both aged 45- started in 1996, while studying cooking. Now they wear 12 years installed in Quebec, Canada)Or in 2012 they opened the Bec Sucre Pastry, in which they invested 30,000 US dollars, the savings they had left after buying a house. They started selling five dozens of croissants and 10 alfajores per day, and today they are 40 dozen and 100 units, and double that on weekends.

The couple lived and worked in gastronomy in Mar del Plata. And before the 2001 crisis, they were going Miami. Issazadeh had an aunt who excited them, told them that “it brings a lot of money” and, “out of curiosity,” they left. “He was before the great crisis, without knowing what was going to happen -he says-. “We started working in restaurants, in an Argentinian bakery. » They stayed there for seven years and their two eldest daughters, now aged 20 and 18, were born there.

In the In 2007, they decided to return to Argentina. “It’s not easy to go back, you see everything differently. It was me who insisted, I missed it. We opened a restaurant in Playa Grande and it did very well. We never left out of necessity, but my wife wasn’t convinced to stay.

Once again, “curiosity” led them to investigate Canada. On the list of workers the country needed was the category “bakers”. Since Issazadeh had the title, the procedures have been made easier for him. “We have arrived in 2011 with permanent residence which is normally difficult to achieve. All was thanks to work“.

He began working in a restaurant and Coedo began studying French. A year later, they bought a house in a neighborhood far from the center. “One day, near our home, we found a place to rent and María Eugenia started with the idea of ​​putting something of our own, of growing for ourselves.“, they say.

They had $30,000 left in savings and they used it: “It was the first time in my life that I found myself without a peso of support, nothing. It’s all down to business“.

Although the name Bec Sucre (“sweet tooth” in French, as gourmands are “called”) does not refer to Argentina, they began with “almost everything Argentinian, breads, bills, croissants, cornstarch alfajores, chocolate, Santa Fe“. They also added products such as muffins And Some croissants the big ones who are part of the consumer culture of the place.

“After a month and a half, I was already earning the same salary as in the restaurant where I worked, and after a year, much more,” they add. THE Sales doubled almost monthly until the fifth year. Today, their growth continues, but more slowly.

On the spot Five other people work, in addition to the two of them and their daughters. (they also have a two-year-old boy): “Even today, we continue to explain Argentinian products because we have new customers, the Canadian employees say that they are “Argentinian classics”, it’s a pleasure to see them hear.

“Croissants have always been my ‘strong point’,” describes Issazadeh. When I was 18, I made them in the garage of my parents’ house and sold them in the neighborhood, where I did well. Here, as people became interested, we added dulce de leche rogel, pre-pizzas, cakes, cookies. We work without preservatives, which customers greatly appreciate.