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Recetas, no shortcuts
If Abuela Rosa wouldn't recognize an ingredient, we don't use it. No artificial flavours, no shelf-stable shortcuts.
Dolce and Bake didn't start in a bakery. It started in a Caracas kitchen in 1962, with Abuela Rosa, a wooden spoon, and a recipe for golfeados she wrote down so her granddaughter wouldn't forget it.
Abuela Rosa writes down her golfeado recipe for her daughter María in Caracas. The card is dated 14 mayo 1962. We still bake from it today.
María opens a tiny corner bakery in Chacao. Six tables, two ovens, one cousin doing dishes. Pan de jamón joins the menu every December.
Lucía — María's daughter, Rosa's granddaughter — pipes her first cake at twelve. It's a disaster. She decides she will fix every mistake she just made for the rest of her life.
The family leaves Venezuela. Lucía packs two suitcases: one of clothes, one of recipe books. She arrives knowing nobody and missing everything.
A storefront, a sister, and a re-built oven. We open on a Saturday in October. The line goes around the block. Most customers cry. So do we.
Lucía, her sister Carolina, four bakers, two baristas, and a framed index card by the oven. Seven years in. Still finding new ways to mess up cakes. Still fixing them.
We won't pretend to be anything but what we are: a Venezuelan family bakery run by women who learned to bake from their mothers, and want to teach their daughters the same way.
If Abuela Rosa wouldn't recognize an ingredient, we don't use it. No artificial flavours, no shelf-stable shortcuts.
Two sisters, four bakers, two baristas. We share tips, profits, and the last cachito at the end of the day.
Because bakers need rest. Because families eat together. Because the oven needs a day off too.
If you order a cake for a quinceañera, we will ask her name. We will write it in icing. We will mean it.
Founder · Chef pastelera
Granddaughter of Rosa, daughter of María. The reason any of this exists.
Co-owner · Front of house
Runs the café side. Knows every regular by name. Pours a perfect cortadito.
Baker · 4am shift
Twelve years in commercial bakeries. Now does it the slow way, gladly.
Cake decorator
Studied at École Lenôtre. Pipes faster than anyone you've ever met.
Una receta es la única cosa
que se vuelve más rica
cuando se comparte.