DULCERÍA Y REPOSTERÍA
Amparo might be our most innovative worker. She makes vinegar from bananas, lemons, and giant granadilla; she makes jams from mora, oranges, strawberries, and guayaba; she dries the herbs and makes an herb salt blend; and she roasts cacao for the bakery and makes some of it into cacao powder.
Roy Martinez is a Cordon Bleu graduate who runs a bakery on site. He is proud to produce over forty different gourmet cakes and pastries from all-natural ingredients, with as many as possible grown at La Hammonia. You can learn more about Roy's Repostería here.