How it started
Natali grew up in the Dominican Republic as the older sister who was always in the kitchen testing recipes, with her little sister as the official helper.
She moved to the U.S. in 2012 and spent 12 years in finance, HR and accounting at a company in New York. In 2024 she left that career to spend more time with her family and finally chase the things she loved.
Then came her husband's birthday. He's a big foodie with high standards, and all he wanted was a tres leches. They couldn't find one that tasted like the one she grew up with, so Natali made it herself. Family and friends haven't stopped asking for it since.
Ube, tiramisu and Oreo came next. Then a commercial kitchen, so it could be done right, and the farmers markets, to see if everyone else would love it too. They did.
Every time a customer comes back to the booth to tell me it's the best tres leches they've ever had, it makes all the stress of starting up feel worth it.
What makes it ours
The soak
Rich and milky all the way through, but never soggy. Every cup holds its shape down to the last bite.
The cup
Easy to carry and made for eating on the go. No plate, no knife, no sharing required.
The flavors
The classic is the canvas. Ube, tiramisu with real mascarpone and cookies and cream are the regulars, and seasonal flavors like pumpkin spice and peppermint rotate in.
No shortcuts
Every cake is made the way Natali grew up making it, just with flavors you won't find anywhere else.
Bring it to your party
We cater corporate events, graduations, birthdays and other big celebrations, with full trays or cups by the dozen.
Read Natali's full story in her Voyage ATL interview.