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Oreja

Nicknamed Elephant Ears, it consists of hundreds of crispy, flaky layers of sweet puff pastry, which takes over 2 hours to make from start to finish. Although traditionally fried, we were able to create a healthier version without compromising taste.

Oja

A crispy slightly sweetened cookie with sesame seeds along the top; similar to that of a vanilla wafer, but made with a popular Central American ingredient--rice flour. A perfect treat with coffee or enjoyed alone.

Batido de Arroz

A blend of rice flour and creams imported from the capital of El Salvador is lightly sprinkled with sesame seeds. This creamy cake will satisfy anyone's palette. Our bakers take pride in making this pastry truly authentic.

Gusano (left), Concha Guatemalteca (right)

Gusano - This roll has an interesting name--the worm. It stems from the playful design of stripes along its backside. Much tastier than the name, this roll beautifully topped with a handful of sesame seeds is soft throughout the center, but slightly denser than your average dinner roll. The outer stripes are made up of a tri-color, sweet, crumbly pastry all rolled in one. Pardon the pun. Concha Guatemalteca - From the same family as the Gusano, this tender, light roll is lightly topped with a sweet, crispy puff--simple, yet refined. A perfect treat after a meal, with coffee, or for a quick on-the-go snack.

Cherry Rolls

A sponge cake rolled in layers of cherry marmalade and finally heavily garnished with coconut flakes. A temptation you can't pass up.

Guatemala Empaque

These sweet croissants with a light, crispy topping are each hand rolled displaying an attractive rainbow accent across the top. It has the best of both worlds, soft on the inside, yet crunchy on the outside.

Concha Blanca, Concha Chocolate

Directly translated, the White Shell is a soft and light roll, with a slightly sweet, crisp topping. One of the most popular pastries in many different Latin American countries--from Mexican, El Salvadorian, and Guatemalan.

Semita Plancha

Found on most dinner tables across El Salvador, the Semita Plancha is a thin cake with a brown sugar and pineapple filling. The rich, buttery cake perfectly balances the rich pineapple flavor.

Margarita (top), Champurrada (bottom)

Margarita - Known as the Latin shortbread cookie, this rich, buttery cookie is topped with a tasty raspberry jam. The mouthwatering union between the tartness of the raspberries and the sweetness of the shortbread is heavenly. Champurrada - This classic, sugar cookie is simple and delicious, and comes in a variety of sizes and toppings such as sesame seeds and chocolate chips. This treat will remind you of cookies your mother used to make.

French Rolls

These light rolls have a crispy, toasty crust with a soft, fluffy center. Our heavenly French Rolls do not contain any preservatives or additives. Bring a few home and dinner will never be the same.

Flan

This is a rich, creamy, smooth custard with caramel generously poured over the top. Absolutely delicious and divine. Also available in a variety of sizes.

3 Leches

The name says it all--three milk. It is a sponge cake soaked in a perfect balance of evaported, condensed, and whole milk. The cake is topped with a thin layer of whipped cream and white chocolate shavings, and literally a cherry on top. This cake is available in a variety of sizes.

Mocha 3 Leches

Similar to that of the 3 Leches dessert, the Mocha 3 Leches is for the chocolate lovers. The generous amounts of milk chocolate shavings and double chocolate milk will be hard to pass up.

Elote and Cono de Pina

Elote, means 'Corn', for its animated shape. The Cono de Pina is translated to 'Cone of Pineapple.' Both are soft, chewy, and sweetened with a dusting of sugar. Cono is also available with a strawberry filling.

Empanada de Leche and Pichardin de Pina

Empanadas are popular across Latin America; we have a variety of fillings available--cream, pineapple, pumpkin, cherry, and guava.

Ombligo, Apple Turnover, Pineapple Taco

A variation of puff pastries. The Ombligo is roughly translated to "the bellybutton" because of its playful shape. We wrap the soft, semi-sweet poundcake center with a crispy layer of puff pastry. The Apple Turnover is traditional yet irresistible, and we also have the Pineapple Taco, which is really a pineapple turnover, our tropical spin to an old classic.

Espumillas

Depending on where you're from, the name of this pastry varies between Espumilla or Merenge. This colorful swirl of sweetness is light, crispy, and melts in your mouth.

An Assortment of Muffins

A muffin for everyone, whether you like a delicious and filling Blueberry muffin in the morning, or a Double Fudge Chocolate muffin for an after dinner dessert. Don't forget about the Banana Nut muffin; it has a banana filling heavily topped with rich walnuts.

Pie de Elote and Bearclaw

Discover our appetizing Corn Custard. The combination of fresh, sweet corn kernels and the rich, creamy custard is undeniable. Our Bear claw is a cream cheese filled pastry lavishly topped with thinly sliced almonds and drizzled with vanilla icing.

Cheesecake bars

Finally a cheesecake without the crust. We slowly heat the mixture of cheeses and creams for 4 hours in order to achieve the rich, smooth, creamy texture.

Quesadilla

If anything makes you feel like you're in El Salvador, it's this exquisite rice, cheese cake. It's not a cheesecake, but a cheese cake. This cake is 1/3 cheese, 1/3 cream, and 1/3 rice flour. The aged cheeses and creams are imported from the heart of El Salvador and carefully hand-mixed into the rice batter, then baked to perfection.

Bread Pudding

There are no short cuts in the making of our bread pudding. The batter is slowly churned and baked for hours. After it cools, we top the rich custard with raisins and a sweet, pineapple glaze.

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