Flavors: Vanilla, Chocolate, Café de Olla, Strawberry, Mazapán

Seasonal: Guava Hibiscus (spring), Coconut (summer), Citrus Spice (fall/winter)

Flavors: Dulce de Leche, Cherry Hibiscus (vegan), Apple Chamomile Honey

Seasonal: Pineapple tamarind (summer), Pumpkin (fall/winter)

Spiced piloncillo cookie filled with a warm pear filling and sprinkled with powdered sugar

Palmier pastry infused with cinnamon and orange, then dipped in chocolate

A tender mini butter cake coated in guava jam and finished with puffed amaranth for a naturally crunchy twist

Classic Mexican gragea butter cookie filled with vanilla ganache and topped with colorful sprinkles

Summer variation: replaced with mango ganache

A creamy rompope custard (a Mexican eggnog liqueur) baked in a mini sized pastry crust and topped with raspberries.

Vanilla cake swirled with fresh strawberry, topped with vegan strawberry glaze and sprinkles.

Our pan de elote reimagined— a naturally gluten free corn and honey muffin topped with a dollop of swiss meringue and pepitas.

Cake layer version available

Fudgy brownies made with rich chocolate sourced from Tabasco, Mexico, and swirled with velvety dulce de leche.

Soft, fluffy mazapán muffin folded with mixed berries and topped with a mazapán crumble

contains peanuts

Banana muffin topped with a mix of sliced almonds, plantain chips, and coconut

gluten free version available upon request

A cinnamon roll filled with a sweet plantain and cinnamon mixture, topped with cream cheese icing and fried plantain slices

With a crisp edge and chewy center, this cookie features café de olla spices and chocolate chunks from Tabasco, Mexico.

A rich brown butter corn cookie, finished with a drizzle of República del Cacao's white chocolate infused with roasted corn.

A soft, fudgy chocolate cookie infused with cinnamon and rolled in powdered sugar for a classic crinkle finish.

Classic Mexican gragea butter cookie filled with vanilla ganache and topped with colorful sprinkles

Summer variation: replaced with mango ganache

A fluffy vanilla cake, filled with rich dulce de leche and topped with a smooth, silky vanilla buttercream.

A nostalgic Mexican hot chocolate cake infused with warm cinnamon, layered with Ibarra Chocolate buttercream

A spiced coffee and piloncillo-infused cake, layered with whipped chocolate ganache. Finished with a delicate amaranth crunch for a perfect balance of flavor and texture.

Moist carrot cake loaded with pineapple, shredded toasted coconut, and pecans, all beautifully layered with creamy, tangy cream cheese frosting.

contains nuts

A soft, coconut-flavored cake filled with luscious cream cheese frosting, pineapple filling, and finished with a generous sprinkling of toasted coconut.

A nostalgic childhood favorite—light vanilla cake layered with homemade strawberry marmalade, rich chocolate ganache, and airy whipped cream.

Our signature chiffon cake, soaked in a sweet milk mixture, layered with fresh strawberries and whipped cream.

A single-layered gluten free corn cake, naturally sweetened with honey. Topped with silky Swiss meringue buttercream, a honey glaze and toasted pepitas.

Vanilla sheet cake swirled with fresh strawberry, topped with vegan strawberry glaze and sprinkles.