About CocoBella's
Step inside CocoBella’s Bakery and step back in time -to a place where recipes are handwritten, flavors are rich with memory, and every detail is baked with intention. From our delicate pastries and nostalgic sweets to our golden, hand-shaped loaves of bread, we honor tradition in every bite.
Each creation is a celebration of the slow, the soulful, and the beautifully made. We blend vintage charm with heartfelt craftsmanship. Every crust tells a story—of hearth and home, of love that rises and goodness that lasts. At CocoBella’s, it’s more than just a bakery—it’s a love letter to the past, served warm, one slice at a time.
Meet The Team
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Samantha Santiago Torres
Chef and Partner
Samantha Santiago Torres is an accomplished pastry chef from Spain, whose love for baking began in childhood. After earning a master’s in pastry arts, she worked in prestigious restaurants and hotels across the UK before moving to the U.S., where she has held executive pastry chef roles in Chicago and Michigan. Samantha's culinary philosophy is rooted in "elevated simplicity," combining nostalgic flavors with a modern twist. She strives to create desserts that evoke happiness, much like the joy she saw in her family's faces growing up. "My goal is to make people smile," she says, embracing sustainability and local ingredients in her work.
Ally DiNardo
Front of House Manager
With a lifelong love for baking and creativity, Ally brings warmth and artistry to everything she does at Cocobella’s. Her passion for the kitchen began in her family’s traditions—rolling fresh pasta with her Italian grandparents on New Year’s and making hundreds of pierogies each Christmas with her nana. That early spark led her to the TEC Culinary Arts program in high school, where she competed at the state level with SkillsUSA, and later to Johnson & Wales University in Charlotte, where she earned her degree in Baking and Pastry Arts. Outside the bakery, she loves spending time with her close-knit family, crocheting, and curling up with a good book (she’s already read over 50 this year!). For Ally, food isn’t just a career—it’s a way of connecting, creating, and sharing joy.