Creative pastry chef and owner Ana Cristina Henriquez, schooled at The Culinary Institute of America, began her business as a one-woman operation in her home. In 2010, she opened the doors to her small, neighborhood bakery. Now, people line up to grab a lunchtime table – the buzz is on. Along with Chef John Bito, also trained at New York’s CIA, they create outstanding artisanal breads, burgers and desserts. A favorite is the American Burger with Egg, served with a choice of fries sprinkled with fresh rosemary or sweet potatoes with sugarcane syrup. The café is also famous for its Dulce de Leche Lava Cake. A limited number of the decadent soufflés are made each day and they sell out quickly. Henriquez whips an ethereal blend of eggs, dulce de leche and a pinch of flour in a Ball mason jar, then pops it in the oven. Turned out warm, it is served with a scoop of house-made vanilla ice cream, just the right amount to make this decadent dessert even more so. Pro tip: To guarantee a seat, arrive before noon.