Milk’N Berries® Tres Leches Cake + Sweet & Savory Sampler
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Not eligible for shipping to CanadaExperience Porto’s best in one unforgettable bundle! Start with savory favorites like the signature Potato Ball®, classic Chicken Empanada, and flaky Meat Pie—each packed with bold, comforting flavors. Then, satisfy your sweet tooth with a decadent trio: the beloved Cheese Roll®, the tropical Refugiado® (Guava & Cheese Strudel), and the rich Dulce de Leche Besito® Cookie. To top it all off, indulge in a Porto’s original dessert—light sponge cake soaked in Rosa’s signature Tres Leches blend (condensed milk, evaporated milk, cream, and a hint of brandy), layered with whipped cream and a medley of fresh berries. Whether you’re celebrating, gifting, or simply treating yourself, this sweet and savory selection is perfect for any occasion.
Porto’s Bakery began in the heart of Cuba, where the scents of founder Rosa Porto’s family’s recipes filled her childhood. Her love for baking blossomed in that aromatic kitchen, leading to her one-of-a-kind cakes being shared with neighbors and friends. From humble beginnings and a dream for a better life, Rosa and her husband, Raul Sr., embarked on a cake-filled adventure. Upon emigrating from Cuba and reaching California, she opened her first storefront on Sunset Boulevard in Echo Park in 1976. What started as a small, home-based operation soon flourished into a beloved bakery. Rosa’s legacy lives on through her children and grandchildren, who, alongside a dedicated team, continue to craft irresistible baked goods and carry forward the cherished Porto’s tradition.
This package includes
- 1 Milk’N Berries® Tres Leches Cake
- 30 Assorted Sweet & Savory Pastries
- 1 Cake Cutter
- Each pastry weighs approx. 2-3 oz.
- Each Cake serves 10-12 people, measures approx. 8.5", and weighs 4.2 lbs.
- Pastries arrive frozen and ready to bake
- Powdered sugar not included
Pastries Include
- Savory Sampler
- 5 Potato Balls® – A Porto’s Bakery Classic! Porto’s signature potato puree filled with Rosa’s original picadillo (Cuban-style ground beef with onion, bell pepper, olive, and Spanish seasonings) with a crispy panko crust.
- 5 Chicken Empanadas – Rosa’s original recipe! Savory hand pie filled with Cuban-style chicken fricassee (slow-cooked chicken breast, carrot, raisins, peas, onion, tomato sauce, and Spanish seasonings).
- 5 Meat Pies – A sweet and savory guest favorite! Puff pastry filled with Rosa’s original picadillo (Cuban-style ground beef with onion, bell pepper, olive, and Spanish seasonings).
- Sweet Sampler
- 5 Cheese Rolls® – A guest favorite! Traditional puff pastry made with European-style butter with Porto’s signature cream cheese filling, topped with sugar.
- 5 “Refugiados®” Guava & Cheese Strudel – A Porto’s Bakery Original! Puff pastry with Porto’s signature cream cheese filling and guava jam.
- 5 Dulce de Leche Besito® Cookies – A guest favorite! A shortbread cookie with Porto’s signature dulce de leche filling.
- Pastries ship frozen with dry ice.
- Dry ice may dissipate in transit.
- Do not remove dry ice with bare hands.
- Upon arrival, store pastries in the freezer for up to 40-50 days. A specific use-by date is labeled on each box of pastries.
- Upon arrival, store cake in the refrigerator for up to 2 days or in the freezer for up to 5 days. Keep the wrapping intact to protect the quality of the cake.
- Allow cake to thaw in the refrigerator for 24 hrs before serving.
To Serve
Cakes
- Once fully thawed remove wrapping & cake collar. Begin slicing the cake with the reusable Porto’s Cake Cutter.
- Serve & enjoy within 2 days of thawing!
- Note: Due to the unique, signature cake recipe which produces a light and airy texture, it is common to see an excess of signature Tres Leches Blend around the cake. Feel free to scoop up the extra Tres Leches Blend for added richness to the perfect bite or pour the excess out before serving.
- Serve & enjoy!
Potato Ball
- Preheat oven to 350° F. While oven is preheating, place provided parchment paper on the baking sheet. Next, place the Potato Balls® on the parchment paper and make sure they have at least 1/2" of space between each piece to bake evenly.
- Place the baking sheet in the middle of the oven. Bake the Potato Balls® for 20-30 minutes in a conventional oven, 15-25 minutes in a convection oven, or until golden brown. Because all ovens vary, check the Potato Balls® 5 minutes. before the recommended baking time.
- When the Potato Balls® reach a golden brown, remove them from the oven. Let them cool down completely before you enjoy them, which takes about 15 minutes since the filling takes longer to cool.
- Serve & enjoy!
Cheese Roll + Chicken Empanada
- Preheat oven to 400° F. While oven is preheating, stack two baking sheets, one on top of the other. Place provided parchment paper on the top baking sheet, then place pastries on parchment paper and make sure pastries have at least 1/2" of space between each piece to bake evenly.
- Place the two baking sheets in the middle of the oven. Bake pastries 20-30 minutes in a conventional oven, 15-20 minutes for convection, or until golden brown. Because all ovens vary, check the pastries 5 minutes before the recommended baking time.
- When pastries are done, remove them from the oven. Let the pastries cool down completely before you enjoy them, which takes about 15 minutes since the filling takes longer to cool.
- Serve & enjoy!
“Refugiado” Guava & Cheese Strudel
- Preheat oven to 400° F. While oven is preheating, stack two baking sheets, one on top of the other. Place provided parchment paper on the top baking sheet, then place pastries on parchment paper and make sure pastries have at least 1/2" of space between each piece to bake evenly.
- Place the two baking sheets in the middle of the oven. Bake pastries 20-30 minutes in a conventional oven, 15-20 minutes for convection, or until golden brown. While they bake, prepare simple syrup by placing ¼ cup of water and ¼ cup of sugar in a saucepan and stir to combine over medium to high heat. Once the sugar has dissolved, and the mixture has come to a boil, remove from heat. Because all ovens vary, check the pastries 5 minutes before the recommended baking time.
- When pastries are done, remove from oven and brush them with simple syrup while they are still hot. Let the pastries cool down completely before you enjoy them, which takes about 15 minutes, since the filling takes longer to cool.
- Serve & enjoy!
Meat Pie
- Preheat oven to 400° F. While oven is preheating, stack two baking sheets, one on top of the other. Place provided parchment paper on the top baking sheet then place pastries on parchment paper and make sure pastries have at least 1/2" of space between each piece to bake evenly.
- Place the two baking sheets in the middle of the oven. Bake pastries 20-30 minutes in a conventional oven, 15-20 minutes for convection, or until golden brown. While they bake, prepare simple syrup by placing 1/4 cup of water and 1/4 cup of sugar in a saucepan and stir to combine over medium to high heat. Once the sugar has dissolved, and the mixture has come to a boil, remove from heat. Because all ovens vary, check the pastries 5 minutes before the recommended baking time.
- When pastries are done, remove from oven and brush them with simple syrup while they are still hot. Let the pastries cool down completely before you enjoy them, which takes about 15 minutes since the filling takes longer to cool.
- Serve & enjoy!
Dulce de Leche Besitos®
- Preheat oven to 350° F. While oven is preheating, stack two baking sheets, one on top of the other. Place provided parchment paper on the top baking sheet, then place cookies on parchment paper and make sure pastries have at least 1/2" of space between each piece to bake evenly.
- Place the two baking sheets in the middle of the oven. Bake cookies 20-25 minutes in a conventional oven, 10-15 minutes for convection, or until the top and bottom are golden brown. Because all ovens vary, check the cookies 5 minutes before the recommended baking time
- When cookies are done, remove from the oven and allow to cool. Dust top of Besitos with powdered sugar. Allow cookies to cool completely before you enjoy them, which takes about 15 minutes, since the filling takes longer to cool.
- Serve & enjoy!
- Milk’N Berries® Tres Leches Cake – Filling (Strawberries, Blueberries, Blackberries, Cream, Sugar, Corn Starch), Cake Layers (Cream, Condensed Milk, Milk, Eggs, Sugar, Wheat Flour, Brandy, Corn Starch, Vanilla, Baking Powder, Xanthan Gum, Cream of Tartar), Topping (Cream, Sugar, Corn Starch). Contains: Wheat, Milk, Eggs
- Potato Balls® – Filling (Ground Beef, Onion, Bell Peppers, Tomato Puree, Green Olives, Salt, Cooking Wine, Garlic, Extra Virgin Olive Oil, Vinegar, Spices, Xanthan Gum), Dough (Milk, Potatoes, Water, Butter, Salt) Coating (Eggs, Bread, Crumbs, Panko Crumbs, Canola Oil). Contains: Wheat, Milk, Eggs
- Chicken Empanadas – Filling (Chicken Breast, Onion, Milk, Carrots, Green Peas, Tomato Puree, Butter, Bell Peppers, Raisins, Corn Starch, Cooking Wine, Wheat Flour, Vinegar, Chicken Stock, Extra Virgin Oil, Garlic, Salt, Spices), Dough (Wheat Flour, Vegetable Shortening, Water, Sugar, Nonfat Milk, Salt, Egg). Contains: Wheat, Milk, Soy, Egg
- Meat Pies – Filling (Ground Beef, Onions, Bell Peppers, Tomato Puree, Green Olives, Corn Starch, Salt, Cooking Wine, Garlic, Extra Virgin Olive Oil, Vinegar, Beef Stock, Spices), Dough (Margarine, Wheat Flour, Water, Vegetable Shortening, Salt, Deactivated Yeast, Eggless Glaze, Egg Shade Color). Contains: Wheat, Soy, Milk
- Cheese Rolls® – Filling (Cream Cheese, Sugar, Milk, Eggs, Corn Starch, Vanilla), Dough (Wheat Flour, Butter, Water, Salt, Deactivated Yeast). Contains: Wheat, Milk, Eggs
- “Refugiados®” Guava & Cheese Strudel – Filling (Cream Cheese, Guava Jam, Milk, Eggs, Corn Starch), Dough (Wheat Flour, Margarine, Water, Vegetable Shortening, Salt, Deactivated Yeast, Eggless Glaze, Egg Shade Color). Contains: Wheat, Milk, Soy, Eggs
- Dulce de Leche Besitos® – Filling (Dulce de Leche), Dough (Wheat Flour, Butter, Sugar, Eggs, Vanilla, Salt). Contains: Wheat, Milk, Eggs, Soy
LA's Iconic Cuban Bakery Since 1976
LA's Iconic Cuban Bakery Since 1976
Porto's Bakery began in the heart of Cuba, where the captivating scents of founder Rosa Porto’s family's recipes filled her childhood. Her love for baking blossomed in that aromatic kitchen, leading to her one-of-a-kind cakes being shared with neighbors and friends where she unknowingly was creating a reputation that would follow her a lifetime. From humble beginnings and a dream for a better life, Rosa and her husband, Raul Sr., embarked on a cake-filled adventure.
Upon emigrating from Cuba and reaching California, she opened her first storefront on Sunset Boulevard in Echo Park in 1976. What started as a small, home-based operation soon flourished into a beloved bakery. Today, Porto's is renowned for its signature treats like Cheese Rolls®, Refugiados®, and the famous Potato Ball®, as well as an array of cakes, sweets and savory delights. Rosa's legacy lives on through her children and grandchildren, who, alongside a dedicated team, continue to craft irresistible baked goods and carry forward the cherished Porto's tradition. Porto's has gradually grown into six current locations in the Los Angeles area, with a seventh location in Downtown Disney on the way. Rosa’s recipes and high standards continue to be carried on by her family, and now their most popular pastries and cakes are shipping nationwide!
