Everything we bake, all in one place.

Classic Mexican sweet bread with a tender brioche-style base and a sugar-shell crust striped in cocoa or vanilla.

Salvadoran cheese pound cake — slightly sweet, dense, with toasted sesame on top. Best with hot coffee.

Flaky layered semita with sweet pineapple jam filling — a Salvadoran classic, baked golden every morning.

Cloud-light Salvadoran sponge cake, kissed with vanilla and powdered sugar. Perfect with coffee.

Crackling-crust Mexican rolls with an airy crumb — shaped by hand and baked twice daily in our stone hearth.

Sponge cake soaked in evaporated, condensed, and whole milk, crowned with cinnamon-dusted whipped cream.

Multi-tier buttercream wedding cakes with fresh florals, gold leaf, and your choice of Latin flavors.

Vanilla cupcakes filled with macerated strawberries and topped with our house cinnamon Chantilly cream.

Brioche-style donuts hand-glazed with goat-milk cajeta caramel and topped with toasted pecan crunch.

Buttery Mexican shortbread cookies rolled in cinnamon sugar — melt-in-your-mouth, dunkable, addictive.

Buttery shortbread sandwich cookies filled with dulce de leche, rolled in coconut. A South American classic.

Assorted conchas, cuernos, semitas, ojos de buey, and orejas — perfect for events, offices, and Sunday brunches.