Everything we bake

Our flagship. Little rounds of cassava-and-cheese bread, crackly outside and stretchy-warm in the middle. Naturally gluten-free — no substitutions, this is just how it's made back home. Best the minute it's cool enough to hold.

Ecuadorian banana bread, made with ripe guineo bananas for a deeper, less-sweet flavor than the American version. Moist, tender, wonderful toasted with butter.

Crisp little meringue “sighs” — just egg whites and sugar, whipped airy and baked low and slow until they shatter and melt. Naturally gluten-free.

Sponge cake soaked in three milks until it's pure custardy comfort, topped with lightly sweetened cream. Baked to order so it reaches you at its freshest.

❄ Keep refrigerated — best within 3 days.

The Brazilian cousin of our pan de yuca — chewy tapioca cheese bread with a golden, blistered crust. Naturally gluten-free and impossible to eat just one. Sold in packs of three or more.

Brazil's birthday-party classic: fudgy chocolate truffles rolled by hand and finished in chocolate sprinkles. Rich, soft, and gone before the candles are lit.

“Little kisses” — brigadeiro's coconut sister. Sweet condensed-milk-and-coconut fudge rolled in coconut and topped with a clove. Delicate and not too sweet.

Deep, fudgy, crackly-topped brownies with real chocolate and a slightly underbaked middle — the way a brownie should be.

Big, soft-centered, golden-edged cookies baked fresh the morning of pickup. Ask about the week's flavor — usually a classic chocolate chip and a rotating special.

Espresso-soaked ladyfingers layered with mascarpone cream and dusted in cocoa. Made to order in small batches — rich and built for a celebration.

❄ Keep refrigerated — best within 3 days.