Baking has been April's passion even as a small child. While other girls read storybooks, she was reading recipe books, quickly collecting enough to fill her bookshelves. When her Mom was away, she'd take over the kitchen and try out new recipes for cakes, cookies and frostings. In school, her favorite subject was Home Economics, where she learned the basic techniques and principles needed to build up her cooking repertoire. She even did her own research and experimentation well beyond what was expected. 

April's dream as a child was to have her own restaurant. It was not until 1994 that she was able to pursue this life-long dream. Despite a successful career designing systems and procedures for a fast-growing semiconductor company as MIS Manager, April wanted something more.  She realized that if she were going to spend so many hours working, she would rather spend the time on her own company. More importantly, she wanted to be available for her sons Robbie, Ricky and Ralphie, and craved the flexibility to spend more time with them. With the ability to juggle her schedule, and the encouragement of hubby Genaro, April set up to operate Petit Fleurs part-time while working, and then progressed to full-time after Ralphie arrived.

Petit Fleurs was set up primarily to provide affordable high-quality sugar flowers and edible cake decorations to bakeries, hotels and home bakers. With the new shop on Paseo Padre Parkway, April has started offering other cake decorating supplies, specialty cake decorating classes, and tea parties for adults and children.

As a member of the International Cake Exploration Society (ICES), April is able to update her skills in sugar artistry by attending classes and sharing with other decorators and authors form all over the world. She attends the annual trade shows and conventions of ICES, with her own vendor booth where she demonstrates her sugar flower techniques and expertise. April is also a member of the California Cake Club, and the Fremont Frosters, a local cake club.