He was an engineer in Venezuela, he emigrated to Miami and at 78 years old he succeeds with a trade that he learned from scratch

A 78-year-old Venezuelan engineer who once worked on major infrastructure projects has found success in Miami after learning the art of pastry-making from scratch. Máximo Mendoza, who moved to the United States amid Venezuela’s economic collapse, now runs a thriving bakery called "Max & Crust," which sells handcrafted cakes made with ingredients like chocolate and guava. The business, based in Coral Gables, has grown rapidly since its launch in March 2025, with orders coming through social media platforms such as Instagram and WhatsApp in both Spanish and English. Mendoza spent much of his life in Venezuela, where he earned his engineering degree while working full-time during the day and studying at night. His career took him to some of the country's most prominent projects, including the development of Parque Central, one of Caracas' most iconic commercial and cultural hubs. However, everything changed when Hugo Chávez was elected president, leading to a dramatic shift in the political and economic landscape. Mendoza lost his company when government contracts disappeared, and later faced another setback when the state seized control of his agricultural venture. After losing his business and property, Mendoza decided to leave Venezuela in 2018. He arrived in Miami with his wife for their granddaughter’s First Communion, but stayed permanently after his daughter urged him not to return due to the worsening conditions in Venezuela. Initially struggling to find work, Mendoza tried unsuccessfully to secure positions in hospitals and hardware stores before his daughter suggested he try selling pastries using a recipe she had developed over three decades earlier. Despite having no prior experience in baking, Mendoza learned the craft under his daughter’s guidance. At first, he admitted to burning even water, but gradually mastered the techniques required to create high-quality desserts. In March 2025, he began selling his pastries at a small market in Key Biscayne. Sales were initially modest, but the business gained momentum when the name was changed to "Max & Crust." This decision aimed to honor Mendoza’s personal journey and highlight his story. María Julia Stolk, who led the brand redesign, emphasized the importance of connecting with customers through storytelling rather than just products. She noted that Mendoza’s vibrant personality and inspiring background made him a compelling figure for the brand. As a result, the change helped increase visibility and sales significantly. Today, Mendoza produces more than 240 cakes each month from his kitchen in Coral Gables, catering to a diverse clientele across Miami. Looking ahead, Mendoza aims to expand his reach beyond Florida by sending his pastries to other states and eventually establishing an industrial kitchen. His journey from a respected engineer in Venezuela to a successful baker in Miami reflects his resilience and adaptability in the face of adversity. With plans to grow his business further, Mendoza continues to build on the foundation laid by his new venture, driven by the support of family and the community around him.