BAKERY

Irresistible Alfajores, scrumptious Medialunas, wonderful Pasta Frola and much more…

Our commitment to yumminess, added to the best traditions of Argentinian bakeries, and of course our family recipes, come together in unique, traditional and tempting ways.

MEDIALUNAS DE DULCE DE LECHE

MEDIALUNAS DE DULCE DE LECHE

MEDIALUNAS

MEDIALUNAS

JEZABEL’S MEDIALUNAS

Jezabel’s medialunas are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times. As it is tradition with Argentinian medialunas, once they come deep golden and hot out of the oven, they are basted with a secret syrup recipe.

DULCE DE LECHE AND CHOCOLATE LOG CAKE

DULCE DE LECHE AND CHOCOLATE LOG CAKE

TRONQUITOS DE DULCE DE LECHE Y CHOCOLATE

Delicious and creamy dulce de leche filling complements the vanilla sponge cake in this show-stopper dessert. Streams of chocolate ganache complete the log effect… and, who doesn’t love chocolate? Yes please!

JEZABEL’S ALFAJORES

JEZABEL’S ALFAJORES

ALFAJORES DE DULCE DE LECHE

Alfajores de Maizena are another staple of Jezabel’s Cafe and Bakery. These butter-cookie sandwiches filled with dulce de leche and then rolled in coconut flakes are, melt-in-your-mouth irresistible!

QUINCE PASTA FROLA

QUINCE PASTA FROLA

PASTA FROLA DE MEMBRILLO

A shortbread crust smothered with silky quince paste… simply divine!

JULIA’S APPLE CAKE

JULIA’S APPLE CAKE

TORTA DE MANZANA DE LA ABUELA JULIA

A classic cake baked with chunks of apples in every bite. Sweet, moist, lovely and filled with grandma Julia’s love and comfort at its finest. 

RICOTTA CHEESE CAKE

RICOTTA CHEESE CAKE

TORTA DE RICOTTA

A traditional cake for dessert or an afternoon tea or coffee with family or friends… just like my grandma used to make for us.

QUINCE AND EGG CUSTARD DANISH

QUINCE AND EGG CUSTARD DANISH

FACTURAS DE MEMBRILLO Y CREMA

The same flaky dough as our medialunas. These facturas are finished with quince paste and egg custard and then baked to golden perfection.