A Sweet Path from Venezuela to Amherst
Born in Venezuela, Barbara has a deep passion for cooking, which led her to live in Italy and study at a culinary school in Valparaíso, Chile, under the guidance of talented mentors. In 2019, she moved to Amherst, Massachusetts, and began sharing recipes on Instagram during the COVID pandemic, creating @theprimefood. Her culinary journey continued at the upscale 30 Boltwood restaurant in Amherst, where she specialized in catering and desserts. Currently, she serves as the Pastry Chef at Protocol, a hidden gem in Amherst, MA.
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“My desserts are fun, delicious, fresh, and elegant, inspired by the season and surroundings, with the goal of ensuring every guest leaves satisfied.”
— Barbara Nieves, Pastry Chef at Protocol |
Hibiscus Tart
Featuring: El Corazon, Sweet Hibiscus
Tofu with Tamarind Sauce
Featuring: Tamarind
Sangria and Cherry Sorbet
Featuring: Red Sangria, Cherry
Select up to 12 flavors.
Available to Foodservice Professionals & Distributors Only.
Flavors to Explore
Purees: Apricot, Banana, Black Currant, Blackberry, Blueberry, Cherry, Coconut, Cranberry, Ginger, Kiwi, Lychee, Mango, Pear, Pink Guava, Prickly Pear, Red Jalapeño, Red Raspberry, Strawberry, Tamarind, White Peach
Concentrates: Carmelized Pineapple, Key Lime, Mandarin/Tangerine, Meyer Lemon, Passion Fruit, Pomegranate, Chipotle Sour, El Corazon, Passion Colada, Red Sangria, Sweet Hibiscus, Yuzu Luxe Sour
Zests: Lime Zest, Lemon Zest, Orange Zest,
Complimentary to Foodservice Professionals Only.