Sugar, flour, butter, cream: all controversial products in this era of food demonization. But what would be of us without a delicious cake, a cornstarch alfajor or a croissant? They are one of the great pleasures in life and the boom in quality pastries – artisanal, made with real products, no flavorings, organic flours of different types, good dairy– shows that this is still the case. The cook and businesswoman Narda Lepes joined this trend with the opening of Lepes, a charming pastry shop where you can also eat savory dishes.
The sweet kitchen is in charge of the talented Adriana Garciaa pastry chef whose career sponsored by the great Osvaldo Grossand who until recently was in charge of the pastry shop Alvear Palace Hotel. In the windows that face the street, their creations are displayed like jewels: cakes such as the carrot cheesecake (topped with seasonal fruits, at this time, with fresh figs), the chocolate, dulce de leche and praline cake and the lemon and pistachios (gluten-free); the petit tarts such as the toffee, cashew and chocolate one and the mango, passion fruit and coconut one; original alfajores, elongated like vanillas, which they call skateboards; colorful macarons; and laminates such as the croissant and brownie roll with walnuts and the caramelized apple danish with pastry cream.
Lepes is open from early morning to early evening, and delicious savory dishes also come out of their kitchen. They have an original Danish breakfast with smoked tenderloin, fontina, butter, jam, egg and “good toast”; a dreamy mbejú (Paraguayan and/or coastal delicacy made with cassava starch and cheese) with avocado and herb aioli; succulent salads such as beet salad with barley, pickles, radishes, egg and crème fraîche; sandwiches such as the round croissant with raw ham, mozzarella, arugula and pesto, and the American classics Club Sandwich (chicken) and the BLT (bacon, lettuce and tomato).
There is a Wachin menu for the kids and, on weekends, special cooking dishes.
