About us

Therese Sobremesas was born a few years ago, on a Christmas night, from a simple craving for tres leches while far from home.

I made the first one with whatever I had at home, without much experience. It was just a way to satisfy the craving and ease the homesickness a little.

Over time, I kept baking, experimenting and perfecting the recipe. The people closest to me started trying it and encouraged me to sell it. They said it was delicious, fresh, light and made with love, without being too sweet or heavy.

I also developed my own version. For example, I don’t top it with the meringue found in many Venezuelan recipes. It’s simply a matter of taste: I don’t like the eggy flavour meringue leaves, so I chose to make tres leches the way I truly love to eat it.

I’ve made it in several formats and sizes, but I’ve now decided to focus on individual portions.

Not too big, not too small: just the right amount to satisfy the craving, and no more excuses not to try one.

I make them in limited batches, so they’re always fresh and I can give each one the care it deserves.

Today, I want to bring this little piece of home to those who are far away too, and introduce tres leches to those who have never tried it.