Dulzara Argenta has been open for two years as of last November but because we had never visited before, we didn’t know that we had arrived at it until we were right on their doorstep.

Dulzura means sweetness and tenderness and although that describes this female duo’s business, it also describes themselves. Embracing and kissing my cheek when we, total strangers went upstairs to visit their bakery.

It has a small inside eating area with beautiful open windows that make you feel a part of the community.

and a charming and colourful upstairs patio.

We commenced our visit with a tall and cool iced coffee.

Besides bakery goods they make empanadas and pasta. We tasted both beef and chicken empanadas with Argentinian chimichurri sauce. They were fabulous. 

This is a photo of their pasta machine hauled all the way from Argentina, that they employ for both their empanadas and fresh pasta.

But for the moment let’s go back to their primary offerings-pastries! We tasted this luscious lemon pie

as well as raspberry cheesecake.

 

Although I didn’t get a chance to taste this pear pie (seen here) or the quince pie, they looked delectable. The latter as I understand it is very Argentinean.

 

We also enjoyed the tastes of two kinds of “Alfajor”, another traditional Argentian confection. In both cases, two cookies are sandwiched together with a filling. In the case of the chocolate one it was a luxurious dulce de leche. Each pastry was sealed with either a dip in chocolate or a role in coconut.

One of our new friends demonstrated the ancient ritual of drinking mate. Mate, also known as chimarrão or cimarrón, is a traditional South American caffeine-rich infused drink. The procedure involves pouring hot water into the bowl of herbs while at the same time sucking the infused liquid through a straw. I understand that the mixture is high in anti-oxidants and very healthy. We were given a gift of mate to take home including a metal cup with a wooden interior and the mate herb mixture.

Marita is taking English classes and practiced by writing out the procedure to make mate for us.

Both women obviously love their business and the traditional food they serve. They say with glee “we cook what and how our Mommas cooked! ”

I returned later in the week to witness the fresh pasta being made.

These heavenly little pockets were lovingly stuffed with spinach, Parmesan, garlic and other seasonings.

Ribbons of fettuccine were hand cut. Both swam in a light sauce of fresh tomatoes. A garnish of basil and a shake of Parmesan made them perfection!

Kath’s quote: “I compare a pastrycook who makes good colifets to a distinquished fashion designer, endowed with perfect taste, who can make charming things with vey little material. In the same way, out of almost insignificant scraps of pastry, we have to create pleasing and graceful things that also tempt the appetite”.–Antonin Careme (Marie-Antoine Careme) (1783-1833)

Love never fails.

 

 

 

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