Meet April Franqueza: The Sweet Side of Wellness at Canyon Ranch Lenox

For April Franqueza, the best desserts are about more than satisfying a sweet tooth. They're about bringing people together, celebrating beautiful ingredients, and finding pleasure in every bite. ⁠ ⁠Now bringing her pastry expertise to Canyon Ranch Lenox alongside her husband, Executive Chef Scott Franqueza, April is reimagining what desserts, breads, and pastries can look like in a wellness-focused kitchen. ⁠ ⁠We caught up with her to talk about her French culinary influences, working with her husband, and why there's always room for dessert.

What first sparked your love of baking? 

AF: I've loved baking for as long as I can remember. Some of my fondest childhood memories are of spending time in the kitchen with my family, baking cookies, pies, and cakes. But what really stayed with me was the feeling of sharing what we'd made with friends and family. There's something so special about bringing people together through food. Once I realized I could make a career out of that feeling, while continuing to learn and perfect my craft, I knew pastry was for me. ⁠

You've worked in France and some incredible kitchens. How have those experiences shaped your approach to desserts? 

AF: Working in France, at Magnolia Bakery, and with the Blackberry Farm family taught me one of the most important lessons in baking: Always use the best ingredients you can find. ⁠ ⁠Butter, eggs, flour, sugar — the quality of these everyday ingredients matters more than people might realize. It's about finding ingredients that taste incredible, deliver consistent results, and allow you to create something beautiful every time. Sometimes the simplest things make the biggest difference. ⁠

What are you most excited to bring to the culinary experience at Canyon Ranch Lenox? 

AF: I can’t wait to share what beautiful, delicious desserts, breads, and pastries mean to me. I think desserts and pastries can sometimes get a bad reputation in the wellness world, but isn't balance part of wellness, too? ⁠ ⁠⁠There's so much pleasure in enjoying something thoughtfully made with wonderful ingredients. To me, living well means making room for it all.

You and Scott have built your careers alongside each other at several properties. What's the secret to working together? 

AF: Patience! And not just in our working relationship or marriage. ⁠ ⁠We've learned so much about patience when it comes to leading and supporting our teams, too. Having someone you trust completely, who understands your work and can help you talk through challenges, is incredibly valuable. ⁠ ⁠Scott and I really count on each other. We can share ideas, reflect on our experiences, and offer each other a different perspective. That trust is such an important part of how we work together. ⁠

Where do your culinary styles complement each other, and where are you completely different? 

We naturally connect over our love of French cuisine. Scott spent some of his most influential early years cooking with Daniel Boulud, and I spent time working in France. We both love beautiful French dishes, fragrant herbs, creamy butter sauces. ⁠ ⁠Of course, our biggest difference is that Scott focuses on savory dishes while I'm all about pastry. But I think that's an asset. When we're developing something new, we can taste each other's creations, share feedback, and make sure everything works together. It helps us create a more complete culinary experience for our guests. ⁠ ⁠ ⁠Meet April in person and enjoy hands-on experiences alongside the Chief Pastry Officer in our new Bake Shop at our holiday baking retreat, Dec. 11–13.