Dessert is where our pastry cook, who would prefer not to be named, gets to show off. The churros are piped and fried to order, rolled in cinnamon sugar and served with cajeta, the goat milk caramel we cook down in house.
The tres leches cake soaks overnight in three milks and comes out with a torched meringue. For something lighter, the paletas are made from whatever fruit was good at the market that week, which in August means saskatoons.
All three are available on the catering menu too, and the churro box is the most reordered item we have.
