OUR Foodies
Our pastry case is where Puerto Rico meets México—fresh, flaky, and a little dangerous to share. Think quesitos with cream-cheese velvet, pastelillos de guayaba, airy conchas, churros with warm dulce de leche, tres leches that melts, and classic flan. Small bites, party trays, or dessert tables—tell us your date and we’ll sweeten it.
Shaped cake
Say it with cake—hearts, numbers, or your wild idea—fluffy sponge, silky buttercream, decorated to match your vibe.
Traditional Cake
Classic two–three layers of moist cake with buttercream, fruit jam, or dulce de leche—party cake, not bridal cake.
Pies
Buttery, flaky crust packed with cinnamon apples, jammy strawberries, or sun-bright apricots—slice and swoon.
chocoFlan
The “Impossible Cake”: silky caramel flan floating over rich chocolate cake—two desserts, one epic bite.
Pet Teats
Pup-safe celebration cake (no chocolate, no funny stuff) with a personalized biscuit topper—woofs guaranteed.
leamon Layered pie
Layers of crisp María cookies and lemon-lime cream—chill-set, zesty, and dangerously scoopable.
carlota de Mango
Tropical carlota with creamy mango filling and María cookie layers—cool, bright, and summer in a slice.
cheese cake
Ultra-creamy cheesecake crowned with your pick: glossy cherries, toasted nuts, guava swirl, or seasonal fruit.
Cream Cakes
Velvety, tender crumb with a whisper of vanilla—perfect plain, or dressed up with berries and a dusting of sugar.