Choose Your Own Cuban Pastries
94%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaTake your pick from a variety of Porto’s famous sweet & savory Cuban pastries!
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 your choice of 2-6 dozen Sweet & Savory Pastries
- Each pastry weighs approx. 2-3 oz.
- Arrives frozen and ready to bake
- Powdered sugar not included
Options Include
- Cheese Rolls® – A guest favorite! Traditional puff pastry made with European-style butter with Porto’s signature cream cheese filling, topped with sugar.
- Chicken Croquettes – Traditional croquette made with bechamel, chicken, garlic, parsley, and Spanish seasonings.
- 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).
- Ham Croquettes – Traditional croquette made with bechamel, smoked ham, parsley, and Spanish seasonings.
- 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).
- 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.
- “Refugiados®” Guava & Cheese Strudel – A Porto’s Bakery Original! Puff pastry with Porto’s signature cream cheese filling and guava jam.
- 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.
To Serve
Potato Balls®
- 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!
Chicken Croquette + Ham Croquette
- Preheat oven to 350° F While oven is preheating, place provided parchment paper on the baking sheet. Next, place the Croquettes 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 Croquettes for 20-25 minutes in a conventional oven, 15-20 minutes in a convection oven, or until golden brown. Because all ovens vary, check the Croquettes 5 minutes before the recommended baking time.
- When the Croquettes reach golden brown, remove 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!
“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!
- Cheese Rolls® – Filling (Cream Cheese, Sugar, Milk, Eggs, Corn Starch, Vanilla), Dough (Wheat Flour, Butter, Water, Salt, Deactivated Yeast). Contains: Wheat, Milk, Eggs
- Chicken Croquettes – Filling (Chicken Breast, Milk, Wheat Flour, Butter, Onion, Cream, Chicken Stock, Extra Virgin Olive Oil, Garlic, Spices, Salt), Coating (Eggs, 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
- Ham Croquettes – Filling (Ham, Milk, Wheat Flour, Butter, Onion, Spices, Salt), Coating (Bread Crumbs, Eggs, Canola Oil). Contains: Wheat, Milk, Eggs
- 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
- 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
- “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!
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