Uptown, a Dominican Confection Makes Life Three Times Sweeter | Edible Manhattan

By | Photographs by Elizabeth Leitzell

Tres Leche Washington Heights Inwood Bakery

Most Latin Americans believe tres leches—a triple-whammy confection featuring heavy cream, evaporated milk and sweetened condensed milk poured over a single layer of cake and topped with meringue—was invented in their mother’s kitchen. Daisy Lebron’s kids have reason to believe it’s true.

As owner of Bizcocho de Colores, a family-run bakery in the Dominican enclave of Inwood, Daisy took her time figuring it out. After immigrating from the Dominican Republic in 1982 to join her husband in upper Manhattan, she was looking for a way to stay home with their growing family when she started baking the traditional bizcochos Dominicanos cakes served at parties, first communions, weddings and showers for friends and neighbors. She went official in 1999 and opened a bakery on Sherman Avenue—the response was strong and she eventually grew into a larger space up the street. When she added a tres leches to the menu in 2001, she tinkered with the recipe by noting customer response to each variation and adjusting accordingly. Over time she gilded the lily, using butter-rich layers of bizcocho instead of the more conventional sponge cake, blending whipped cream into the meringue and spiking the three milks with rum and vanilla. In 2003, she knew she had it down when the tres leches started selling as well as her popular party cakes.

Read more:  Uptown, a Dominican Confection Makes Life Three Times Sweeter.

Check out the video right here.

Bizcocho De Colores is located on 241 Sherman Ave. You can reach them at (212) 567-4747.

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