Baker and owner of Bittersweet Bake Shoppe (272 Derry Road, Litchfield, 978-649-2253, bittersweetbakeshoppe.com)
Elisbet Dupont is a graphic designer from Venezuela and the new owner of Bittersweet Bake Shoppe.
“I came here 20 years ago,” she said. “I work a lot with my hands. I love designing and crafting things with my hands. I love decorating cakes — that’s how I came to the bakery to work for Lynn [former Bittersweet Bake Shop owner Lynn Donnelly]. I was making figures with fondant or buttercream. That was my job here, helping her decorating birthday cakes …. I worked with her for 14 years — for 10 years in Tyngsboro, and then after 10 years she moved here. I had a food truck called Tres Latinas. There were three girls and we opened it in the pandemic. It was open for four years, and then I decided to close it last year. And now I’m in business by myself. I just became the owner of the bakery last week. It feels exciting and overwhelming at the same time.”
What is your must-have item in your kitchen?
Flour. I need to have that to make everything. It’s the main ingredient for everything I make. I use flour for bread, and then flour for pastries. My specialty is cachitos — a light wheat bread stuffed with ham, or chicken, or guava.
What is your favorite thing on your menu?
My favorite thing is that — the cachitos. I didn’t have a lot of room to make it in the food truck, so now I feel I have the space and the equipment to make them and then bake them. It’s easier for me. And people are loving them so it makes me really happy.
What would you have for your last meal?
I would have scrambled eggs and a cachito and tres leches cake. I like my scrambled eggs a little soft.
What is your most popular item?
I think birthday cakes are what people call in the most orders for. … The rest of the items — cookies and pastries — they are here because we want to offer them, and we know that people like them, but the item that people call us for is birthday cake.
What is your favorite place to eat, locally?
I’m Spanish-speaking, so I like Mexican food. Around here, I love California Burritos; they’re really good.
Is there a celebrity you would like to see eating your food?
I had David Ortiz, the baseball player, try my food. He went to the food truck and he tried my arepas. He loved it. I made the arepain the shape of his logo. It was very nice.
What do you like to cook at home?
At home, I make arepas for my daughter. I make them with cheese, with butter, and with chicken for my husband, bacon, bacon, egg and cheese — kind of an American arepa. And then pasta with my homemade tomato sauce. My daughter asked me to have that here at the bakery, but I don’t know if I can include that item here. I don’t know yet.
Venezuelan Tres Leches Cake (Three-Milk-Cake)
1 stick of unsalted butter (room temperature)
1 cup of granulated sugar
5 eggs (room temperature)
1 Tablespoon baking powder
1 cup all-purpose flour
1 cup condensed milk
1 cup evaporated milk
1 cup whole milk
2 cups whipped cream (topping)
Using a mixer combine the stick of butter and sugar until fluffy. Add the eggs one by one, then add flour and baking powder, and mix until smooth.
Spray baking oil on a 10” by 10” square baking pan and pour in the batter. Bake in a 350°F oven for about 20-25 minutes. Once the cake is baked you can cut it 4×4 to get 16 small pieces. Pour the three milks combined in the cake, and let it soak in the refrigerator for a couple hours. You can decorate with whipped cream and enjoy a delicious Venezuelan Tres Leches Cake!