Pambiche’s Postres are a combination of traditional Cuban desserts and our own original creations. Everything from our bakery is made in house and from scratch with the highest standards for food quality, personal health and environmental sustainability. We make great efforts to source the best ingredients available from the most reputable suppliers and are proud to use: Bob’s Red Mill stone-ground flours, Guittard Chocolates, Florida Crystals Carbon Free Demerara Sugar, La Vencedora pure Mexican vanilla and Artie’s Harvest Local 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!

Pastry Chefs John Maribona & Roseanne Romaine

Galletas – Cookies


Alfajores: Traditional Spanish butter cookies sandwiched with house made dulce de leche.

Cuban Lunch Cookies: Dark chocolate peanut butter cookies studded with Reese’s and Heath bar pieces, crushed potato chips and house made salted caramel.

Guayaba con Queso


The classic Cuban combo of guava paste and cream cheese inside our delicate pastry dough, a traditional classic and favorite of Cubans everywhere.

Brazo Gitano


“Gypsy Arm”. Brazo Gitano is a traditional Cuban dessert of Spanish descent. Corn flour sponge cake rolled with pineapple lime marmalade and dusted with powdered sugar. GF + DF

Cuban Cigar


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.

Guava Carrot cake


A lightly spiced carrot cake with superb tropical fruit character and a hint of dark rum is layered with our guava cream cheese.



Traditional Cuban caramel custard, featuring Abuelita’s Ninfa’s classic recipe. GF

Guava Cheesecake


Chisquey de Guayaba atop a crisp vanilla shortbread crust and bathed in a sweet guava glaze.

Lime in the Coconut


A tropical variation of the tres leches cake. Lime sponge cake drenched with a Cuban concoction known as Saoco (coconut milk, fresh lime juice and Carta Blanca rum), filled with coconut custard cream and fresh lime curd. Each cake is drenched with crema Chantilly, shredded coconut and glazed lime. GF



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.

Selva Negra


A Pambiche original! Coconut chocolate cake filled with tangy passion fruit mousse, frosted with crema Chantilly and encased in bittersweet chocolate cigarillos. GF

Tres Leches


A traditional favorite! Light sponge cake laced with a mixture of fresh, evaporated and condensed milks, layered with vanilla custard cream and frosted with crema Chantilly.

GF = Gluten Free / DF = Dairy Free

Pambiche Cocina & Repostería Cubana 2017 ©