A local bakery, chocolate, ice cream and coffee shop where everything is made from scratch with natur
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09/07/2023
If you've stopped by Dulce Framingham this week, you've probably noticed that we're closing at 4:30 PM. This is due entirely to lack of employees. If you know anybody looking for a job, please send them our way so we can begin serving you again.
Unfortunately, we have two stores and only one of me. I'm already working seven days a week and 16+ hours a day. There's nothing more I can do without help.
Waiting for the milks to finish soaking into a fresh hot batch of tres leches cakes
08/31/2023
The best coffee in town is back after 4 long days without!
Thank you to Scott from Hogan Brothers Coffee for spending a few hours solving the problem with our Framigham espresso machine! Unlike other cafe's, even our regular hot coffee is made with espresso (proper name for our coffee is an "Americano"). It simply tastes better that way!
08/20/2023
We've had a lot of unique custom cake request lately. These are a few of my favorites.
08/04/2023
Watermelon sorbetto, salted cashew brittle, and shortbread cookies!
I always try to do something special for Sam's b-day, and she would've turned 50 this weekend, so here goes:
We will have scoops of our incredible Watermelon sorbet at the Framingham store and the Ashland Farmer's Market, while supplies last.
We're also releasing two new bagged goods that I intend to make permanent: We started roasting cashews with finely ground salt last fall to make salted cashew turtles....but what to do with all the extra cashews and cashew pieces: cashew brittle! It's addictive.
Also, we always have shortbread bits leftover after making our Millionaires Shortbread. Since we can't stop eating those scraps, we decided that it would only be fair to make shortbread cookies to sell as is. ...and of course, we had to make the label cute, because Sam would've insisted on that.
07/15/2023
Special treat for the Ashland and Natick Farmer's Markets today: German chocolate cake cups!
07/15/2023
Sometimes sloppy just tastes better. Black Forest Amarena, Dulce style.
Amarena cherry syrup fortified with kirsch soaked into chocolate cake, handmade tart cherry jam, sliced amarena cherries, extra heavy whipped cream, and chocolate ganche. If we changed the recipe to make prettier slices, it just would be this good.
Truly over the top. We don't do this very often, but somebody ordered one, and Kieran's bday is coming up....so we have slices while they last.
07/02/2023
I love late June and early July....all the berries and cherries ripen. Foraging for cherries, mulberries, blueberries, black raspberries, and red currants remind me of simpler times. I planted these to share with my boys before meeting Sam, and long before Dulce D Leche was conceived. The way we used to freeze them to enjoy smoothis all winter inspired the way we make smoothies at Dulce today. Somehow, these plants survived the years of neglect that came with owning a small startup. The blueberries are actually thriving since Ryan became interested in them and started adding sulfur to the soil.
I'll admit, June has been stressful. It's our busiest month of the year. Producing events like our stand at the Farmer's Markets is extremely stressful and chaotic until you finally get set up, relax, and enjoy the experience. You start with a vision of how everything will get made, baked, packaged,labeled, and on the truck in time....the you adjust your vision to the reality of being shortstaffed and realize you will be late and missing items. Fortunately, I thrive in that environment, love doing it, and even more love that our food makes so many people happy.
My reward for a successful June and the markets this morning is allowing myself this evening off to eat berries in the garden, and to enjoy a phenomenal glass of wine on the patio Sam and I built for our wedding. Sadly the daylight has faded and mosquitoes have reminded me that it's time to go inside and catch up on lost sleep so I can make the next event even better.
07/01/2023
Just a fraction of the delicious stuff we've made for tomorrow's Farmer's Markets in Ashland and Natick! We're still working on the quiche, strawberry shortcakes,chicken Tikka, and Samosas.
DDL Cheesecake Gelato will be back for scoops in Framigham and Ashland this evening.
With over a pound of cream cheese in every pan, this creamy and slightly tangy gelato pairs perfectly with the toasted graham cracker crust, and caramelly dulce de Leche. This flavor remains as popular today as it was the week we opened 7 years ago.
We've been nominated for best: chocolatier, bakery, dessert, frozen treat, and catering.
You can vote once a day until 5pm on May 31st
05/26/2023
Happy Anniversary to the love of my life. It is very fitting that today we completed our largest batch of alfajores ever. Sam introduced me to them shortly after we met.
Now 2400 will be available at the Boston Calling concert this weekend through our friends at Che Empanada. If there had been no Sam, all these people may have o missed the opportunity to experience this awesome cookie.
05/18/2023
We're at the Haiti Flag Day Event at the Corner Spot in downtown Ashland. We brought some extra Jerk chicken dinners with roasted sweet potatoes and Caribbean style coconut rice. Stop by if you're looking for a fabulous dinner to take home.
The chicken is quite spicy, but the sweet potato cools it right down.
05/07/2023
Fun lion cake to make this morning...
05/05/2023
Sticky buns at the Natick Farmer's Market tomorrow (Saturday morning). Oh, and pies, quiche, cookies, etc. too.
The Natick Farmer's Market is moving back outdoors for the summer....knowing me, I'll be a few minutes late for the 9 AM start....
05/04/2023
A happy evening at Dulce Ashland: fresh pot of Chicken Tikka and some toasted gyro bread. I've been waiting for this all day.
We'll get the rest packaged and frozen for you to enjoy too.
05/01/2023
The humble but delicious Millionaires Shortbread is back in stock in Ashland. We'll have them in Framigham Tuesday morning.
Dark chocolate
Buttery caramel
Scottish style shortbread
...OK, maybe not super humble
04/30/2023
New artwork on display at Dulce Ashland this week if you're looking to pass a few minutes on one of the many rainy days ahead. Big thanks to the Framingham Artists Guild for sharing their work here.
04/30/2023
Photos from an event we catered a at the newly renovated Sherborn Pulic Library. The bookshelf-themed cake weighed about 35 lbs. I hear they had a great turnout and the food disappeared.
04/22/2023
With a mousse-like frosting/filling, it's hard to make this limoncello cake look elegant like a buttercream....but it's limoncello, and flavor experience gets priority! Trying to get slices in the case sometime Saturday.
04/22/2023
Happiness in a 60 quart pot. Over 120 lbs of our tangy 4-cheese Mac ready to portion, get panko topping, and go straight to the freezer until you're ready to bake and enjoy!
04/21/2023
So happy to report that coconut and coconut ddl chip are back in stock now that our large blast chiller has been repaired and we can speed up production for summer.
04/19/2023
Dulce Ashland put toether a pizza party for 20 bluegrass musicians tonight as they got together to jam. I tried to get pictures before too much dissapeared...
04/09/2023
Happy Easter everyone. Anna asked if she could work her regular shift today in Framingham, so we'll open until 9 PM if you're looking for an open ice cream shop.
Ashland store will close at 4 pm today.
03/30/2023
Now taking orders for customized Easter Eggs. Best way to order isto send:
1. Milk or dark chocolate?
2. Names you need written on eggs
3. When you would like to pick up
4. Which store (Framingham or Ashland) you would like to pick up at.
I changed the design a bit on the small filled eggs this year....of course Sam's bee is still there, as it will be as long as I'm making the eggs!
03/24/2023
Yup, it's time to fill Easter eggs....
03/24/2023
With the Springy weather, all things strawberry seem to be getting popular. Why wait for the Ashland Farmer's market in June to start enjoying our personal-sized strawberry shortcakes.
03/06/2023
Been a while since I've shared any cake pics. Here are a few recents: a cricket theme, mermaid theme, and a tall flowery purple cake.
02/27/2023
Totally psyched to be having dinner at home tonight while getting pictures of our spinach & feta pie for the website.....great excuse to go home early, get some exercise and open a beautiful bottle of Zichichi Old Vine Zin from Healdsburg Cali....part of my collection from back when there was time to travel with Sam.
It took about 45 minutes to cook this perfectly in the air fryer.
Quick plug for this pie. Just made Friday. Same all-but crust as in our fruit pies, same spinach and Bulgarian sheeps mill feta filling as our croussants, but with a bit of extra egg for higher protein to make it a sold dinner.
02/21/2023
Sometimes all you want is the caramel.
02/18/2023
Happiness: a fresh batch of chickpea curry, and one of the quarts wasn't full enough to sell!
02/14/2023
Chocolates focused on intense flavors and perfect textures, buttery caramels cooked hotter than most yet still soft and luscious, the best chocolate chip cookie dough served as a cake with real buttercream.
Chocolates and caramels perfected over years of constant practice and tweaking by Jules.
...and of course we still have plenty of freshly made chocolates and treats to fill Samy's beloved blue boxes to order.
02/13/2023
Dipping a limited number of fresh strawberries in chocolate for valentines day! We'll have them in both stores by 6 pm tonight. Come get them while they last!
02/11/2023
About 120 lbs of Ryans' chicken pot pie filling. I've got the other handle. It takes both of us to get this pot from the stove to the filling table. We are currently doing this every 2 weeks.
02/07/2023
Valentine's cookie decorating kits are now available: starting Tuesday in Ashland, Wednesday in Framingham.
We have extra cookies available in case a couple accidentally disappear...
02/05/2023
There will be an artists reception this afternoon from 1-3 in Dulce Ashland. This is your opportunity to meet the artists, and I understand that one of them has arranged for a little live music.
For any artists looking for a place to show their work, this is also a good time to meet Tobi from the Framingham artists guild. She's taken charge of scheduling artists for Dulce. We have lots of wall space and change the work every 3 months.
02/02/2023
56 pans of our fresh 4-cheese Mac heading to the freezer and ready for you to bake at home. Each batch is slightly different, and Ryan and I both love this new batch. We've had a lot of changes in source of extra sharp cheddar due to supply issues over the last year. Not sure if we're in love with the "Cabot Seriouslr Sharp Cheddar" we got or if the Winter Chevre is just a little tangier, but I'll take it.
01/22/2023
If you've been patiently waiting for our Burn's Day Scotch Whiskey Truffle collection, it's finally here with 3 days to spare.
The boxes are all in Ashland right now, but I will have some in Framingham Monday morning. Of course, you can enjoy these even if you don't celebrate Burn's day.
I've included a group photo of the bottles used to make these boxes. Available as 6 or 12-piece boxes. The 6-piece have one of each flavor, the 12-piece has 2 of each.
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Videos
This might be the most musicians we've had show up for a Wednesday night jam session yet
Anna keeps telling me that people have been calling for chicken pies all week. Ryan is working on it. They should be arriving in Framingham Friday afternoon.
Pulled pork is back in the grab-n-go freezers at Dulce along with a fresh batch of our Steak, Mushroom, Onion, and Gruyere ( SMOG) pies. Keeping dinners simple and delicious!
The roasted onions and de-fatted pan juices in the video are used in making the homemade sauce for our pulled pork.
Nitro Cold Brew on Tap
We just got a new keg of nitro cold brew in Ashland.....it's creamy and delicious. Of course, we still always have our house-made cold brew with a 24-hour steep. Both are richly flavored and loaded with caffeine to perk you up on those rough mornings.
Bakery Cafe, lactose-free luxurious gelato, and insanely good chocolates
Speciallizing in delicious hand-crafted foods, pastry, and desserts, Dulce D Leche Ashland was built to produce and share all of the awesome products we’ve created in Framingham over the past three years......and all those we wished we had time and space to produce.
GALACTOSE tastes better! Our lactose-free dairy gelato get’s reviews putting it up against the top gelato’s in the world. Why? First, breaking lactose creates a new sugar (galactose) with a deliciously unique sweetness that people love.....and can’t get any other way. Of course, people with lactose sensitivity can eat this without the discomfort of eating ordinary dairy.
Our Bakery is focused on delicious. Our top sellers are the tres leches cake topped with dulce de leche caramel, and the tiramisu. We keep a variety of small chocolate, vanilla, carrot, mousse, and flourless cakes in our grab-n-go for that last minute birthday cake or visit with a friend. You can also find freshly filled cannoli, cheesecakes, dessert cups and pies. Call or email for availability. Finally, we produce our own croissant dough, cinnamon rolls, cookies and breads.
We strive for world-class chocolates.....and many of our customers agree! While the trend has been to make cream truffles with flavor pastes or extracts and fancy decoration, we have focussed on uniquely delicious fillings. We begin with high quality chocolate, clarified butter, de-scented coconut oil, and pure nut butters to craft fillings that are firm, but quickly soften and melt in your mouth. Flavors include local honey and maple syrup, chai latte from freshly boiled spices, grand marnier with orange peel oil, Irish whiskey with freshly brewed espresso, and more. Our flavors are more traditional, but we focus on perfection of texture and intensity of flavor. To experience the full range of flavors, we recommend keeping each bite in your mouth for at least 10 seconds, just like tasting a fine wine.
We have two classes of chocolate bar: classic and bean-to-bar. The “classic” have blends of French chocolate either alone or paired with inclusions like ground toffee, soft caramel, and peppermint oil in white chocolate ganache. Our marzipan has a touch of grit, just like my favorite shop in Belgium, because we start with almond flour, sugar, almond extract, and rose water....not corn syrup. The bean-to-bar chocolates are made in house, starting from genetically diverse strains of cacao grown the Caribbean and Latin America. They open a whole new range of flavors for the chocolate lover.
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