Harina, mantequilla,
tiempo, y un poquito
de dulce vida.

From an abuela's
cocina in Caracas
to your table.

Dolce and Bake started with one recipe — Abuela Rosa's golfeados, hand-written on a flour-dusted index card from Caracas. Today that card is framed by the oven, a reminder that every cachito, every torta, every golfeado passes through the hands of people who learned to bake from someone they loved.

We import papelón and queso blanco from family back home. We grind our own coffee. We close on Mondays because rest matters. The rest, we'll tell you over a cortadito.