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.
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.
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!
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!
PASTA FROLA DE MEMBRILLO
A shortbread crust smothered with silky quince paste… simply divine!
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.
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.
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.