Everything from the counter.

Pan de bono

Yuca starch and fresh white cheese, baked until pillowy and stretchy. Best in the city, allegedly.

Corn flour and fresh cheese roll. Soft inside, gently crisp on top. Eat warm with coffee.

Curled cheese-and-yuca bread, baked to a crisp shell with a chewy middle.

Pan de Queso

Buttery yeasted roll with melted queso costeño baked into the crown.

Golden fried cheese fritters. Two per order. Crackle when you bite.

Empanada de Pollo

Hand-folded corn empanada with shredded chicken, potato, hogao. Crisp shell.

Empanada de Carne

Ground beef, sofrito, achiote, hand-crimped corn dough. Comes with ají.

Aborrajado

Ripe plantain wrapped around a slab of queso, dipped in batter and fried golden.

Torta de Tres Leches

Sponge soaked in three milks, whipped meringue, cinnamon. The slice that pulls people back in.

Obleas

Two thin wafers around arequipe (dulce de leche), grated cheese, and shredded coconut.

Galleta de Avena

Soft oatmeal-and-raisin cookie, the kind your tía in Bogotá used to make.

Torta de Zanahoria

Three-layer carrot cake with arequipe cream cheese frosting and toasted walnut.

Tinto

Strong, sweet Colombian coffee. The way the country drinks it.

Café con Leche

Half coffee, half steamed milk. The bakery's most ordered drink.

Avena

Chilled creamy oat drink, cinnamon, panela. Sweet, thick, comforting.