Pambiche’s Postres are a combination of traditional Cuban dessert offerings and our own original creations. Everything from our bakery is made with the highest standards for health, freshness, quality and sustainability, using only the best ingredients available from the most reputable suppliers: Bob’s Red Mill stone-ground flours, Guittard Chocolates, C&H Pure Cane Sugar, La Vencedora pure Mexican vanilla and Wessels Family Raw honey to name a few. We only use dairy from rBST free cows and our eggs come from cage free and hormone free hens. We encourage you to save room for dessert and finish your meal the Cuban way, with a little something sweet! ¡Buen Provecho!
Cuban drunken sponge cake drenched in sherry and añejo rum syrup with a hint of cinnamon and pure vanilla. Served with or without crema Chantilly, your choice. $1.75
Cuban bread pudding made with toasted almonds, shredded coconut, brandy and sherry soaked raisins and a hint of pure vanilla. Served warm with crema Chantilly and piña colada salsa.
Traditional Cuban caramel custard, featuring Abuelita Ninfa’s classic recipe. $4.00
Light sponge cake laced with a mixture of fresh, evaporated and condensed milks, and layered with vanilla custard cream and frosted with crema Chantilly. Served with Strawberry Daiquirí Salsa. $6.50
Volteado de Piña
A distinct pineapple upside-down spice cake made with fresh ripe pineapple, toasted coconut, spiced rum and buttery caramel. $4.00
Island Carrot Cupcake
A true Pambiche classic, unlike any carrot cake you’ve ever tasted! Gone are all the things you dislike about carrot cake and in their place a rainbow of tropical fruits, Bacardi Select Dark rum and guava cream cheese. $3.00
A Pambiche original! Coconut chocolate cake laced with Alizé (cognac + passion fruit) liqueur, then filled with tangy passion fruit mousse, frosted with crema Chantilly and encased in bittersweet chocolate cigarillos. $6.50
Lime in the Coconut
A tropical variation of the tres leches cake. Lime sponge cake drenched with saoco (sweet coconut milk, fresh lime juice, Bacardi Carta Blanca rum), filled with coconut custard cream, fresh lime curd and dressed with crema Chantilly. $6.50
White chocolate mocha cake, soaked with Kahlúa coffee liqueur and café cubano, filled with chocolate cinnamon mousse and glazed with Oaxacan chocolate ganache; finished with a white chocolate domino and served with crema Chantilly. $6.50
Dense chocolate rum truffle cake rolled in the shape of a Cuban cigar and covered in dark chocolate and cocoa. Served with Strawberry Daiquirí Salsa and macaroon coconut. $5.00
Postres de la Estación – Seasonal Desserts
Pasta de guayaba (candied guava paste) is a traditional Cuban dessert, usually served with cream cheese and Cuban crackers. Here we take that concept and incorporate it into a cheesecake. $5.00
Strawberry Almond Brazo Gitano
“Gypsy Arm”. Brazo Gitano is a traditional Cuban dessert of Spanish descent. Here we take advantage of one of Oregon’s sweetest summer exports, fresh strawberries. Our house made Oregon strawberry jam is rolled into light almond sponge cake and dusted with powdered sugar. $2.00
Passion Fruit Natilla
Spanish natilla custard is a traditional Cuban favorite and was always available in Abuelita’s refrigerator. We embellish on her classic standby with a little passion fruit puree and Alizé Liqueur. $4.00
Pineapple Cherry Empanada
Sweet ripe fresh pineapple and sour cherries come together in these individual pies wrapped in our delicate pastry dough and lightly sprinkled with cinnamon sugar. A popular chef’s favorite!!
Galletas – Cookies
Coconut chocolate chunk cookies made with French Vanilla semi-sweet chocolate and macaroon coconut. $1.00
Traditional Spanish butter cookies sandwiched with dulce de leche and rolled in toasted coconut.
Chocolate cookies that resemble colonial cobblestones filled with dulce de leche and roasted peanuts. $1.00
= Gluten Free