Diana Flores is a pastry chef and co-founder of Butterdrop Bakeshop, an elevated bakery opening in Cherry Creek. Born and raised in Honduras, she is a proud naturalized citizen of the United States whose journey blends resilience, education, and culinary artistry. Diana began her career as a bilingual educator before moving to the United States to study Baking & Pastry Science at Johnson & Wales University. She later founded Gallo Pinto Latin Roots, a Latin street food truck and catering company that sparked her entrepreneurial path in hospitality. At Butterdrop, which she co-founded with partner and mentor Lynne Doherty, Diana brings together classical pastry technique, global inspiration, and a passion for community.