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A pink cake frosted with prickly pear buttercream and scattered with sprinkles sets the tone at this bakery from Mariela Camacho, a Food & Wine Best New Chef and James Beard semifinalist. The conchas are airy under a crackly shell, and the coffee drinks lean into the same playful register as everything else. Nothing here is as sweet as it looks, which is the whole trick.
The awards strongest first
- Food & Wine Mariela Camacho · Best New Chefs
- The Infatuation Our Favorite Bakeries In The Country Right Now
- The New York Times The 25 Best Restaurants in Austin Right Now
- The New York Times 22 of the Best Bakeries Across the U.S. Right Now
- James Beard Awards 2023 · Semifinalist · Outstanding Pastry Chef or Baker · Mariela Camacho
- James Beard Awards 2024 · Semifinalist · Outstanding Pastry Chef or Baker · Mariela Camacho
One number, weighted & current 91
How we scoreThe dishes from the writeups
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Pínguína de maracuya
“The pínguína de maracuya, a chocolate-dipped cake filled with passionfruit cream, is one of several offerings that taste like better versions of a nostalgic treat.”
The New York Times -
Pink cake
“The showstopper is the pink cake: toasty with corn, tart with a prickly pear buttercream and delightful with sprinkles.”
The New York Times -
Conchas
“Her conchas are airy with a crackly shell, and bright with flavors like berries or matcha.”
The New York Times -
Black-bean honey bun
“Here, conchas dusted with Barbie-pink strawberry jamaica powder share space with a sheet cake topped with prickly-pear buttercream and a black-bean honey bun.”
The New York Times
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