ABOUT Lucila
Lucila grew up in the Argentine countryside, in a small town a few hours outside of Buenos Aires. Like nearly every Argentine child, Lucila loved eating alfajores, and couldn’t get enough of these delicious treats.
Once she moved to Chicago, Lucila’s fond memories of the mouth-watering aroma of alfajores swirling through her childhood home, inspired her to start baking for her children. And their friends. And neighbors. And neighbors’ friends. And neighbors’ friends’ friends.
The word spread; the love grew; and a pastry business blossomed.
After several years of hard work and dedication, Lucila is delighted to share her artisanal, hand-crafted alfajores with you, so that you can create your own sweet memories.
Taste the love that goes into every bite. It’s a hug in cookie form straight from Lucila to you!
LATEST News
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Yerba Mate
Yerba mate (pronounced yehr-buh mah-tay) tastes like a tea and hits you like a coffee—and yet, it's technically neither. If you're looking for a boost of energy that doesn't come from an espresso bean, look no further than this South American super-beverage made from the steeped leaves and twigs of an indigenous plant, which has been providing locals with a natural pick-me-up for centuries. Herbal yerba mate tea contains roughly as much caffeine as coffee, about 80 milligrams per cup. There's a time-honored ritual around the consumption of yerba mate... it requires a mate (dried gourd), a bombilla (a special straw for drinking that filters out the leaves), and a thermos for transporting the hot water. One designated person—called the cebador—fills the mate about two-thirds full with the leaves and adds a little bit of warm water to release the flavors. The cebador then inserts the bombilla into the mate...
5 MINUTESYerba Mate
Yerba mate (pronounced yehr-buh mah-tay) tastes like a tea and hits you like a coffee—and yet, it's technically neither. If you're looking for a b...
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Dulce de Leche
DULCE DE LECHE... South America's best export, the MVP of so many recipes, and the heart of all of our Alfajores cookies. It is widely used and consumed throughout all of South America. In Colombia it is called "arequipe". In Perú, Chile and Bolivia it's called "manjar blanco." In Mexico it's called "cajeta" (made with goat's milk instead of cow's milk). But it really doesn't matter what you call it; dulce de leche is one of those amazing sweets that goes with almost everything! It tastes a lot like caramel, but has a creamier consistency since it is made from gently simmering milk and sugar together. One of my favorite memories as a child growing up in Argentina was when my father Guido would go from time to time to visit one of his maternal uncles who owned a bakery in town. These visits would always be on a...
5 MINUTESDulce de Leche
DULCE DE LECHE... South America's best export, the MVP of so many recipes, and the heart of all of our Alfajores cookies. It is widely used and ...
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The glorious co...
why do most people compare the alfajores to shortbread cookies? It might be the texture... however, if an alfajor cookie dough is made right, the cookie discs should be very light... the amount of butter we use to make our alfajores is nowhere near the amount of butter used to make shortbread cookies
5 minutesThe glorious co...
why do most people compare the alfajores to shortbread cookies? It might be the texture... however, if an alfajor cookie dough is made right, the c...
Read more
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