Meet the Baker
Obsessed with Dominican cake since day 1!
Bizcochitos by Egli was born out of Egli‘s desire to preserve the authentic taste of Dominican cake, which has been present in her life since she was a little girl.
Egli is a highly respected, dedicated, and adored educator with over 20 years of experience teaching from the 7th grade to the college level. During the pandemic, she lost her only child, Natalia, to cancer. Rooted in her deep faith, Egli is letting God repurpose her life and give it new meaning.
During her healing and reinvention, Egli leaned on things that brought her joy and comfort - her beloved Dominican cake, which also rekindled her the sweetness of her Dominican roots. She embarked on this new journey with a friend’s guidance at one of her lowest points. She delighted in the baking lessons, diligently taking notes, shopping selectively for special ingredients, and spending timeless hours baking her first Dominican cake.
BIZCOCHITO
Pronounced "bees-koh-CHEE-toh” in the Dominican Republic, it refers to an irresistible little cake. Bizcochito is a term used locally for small baked treats enjoyed as snacks or desserts.
HISTORY OF DOMINICAN CAKE
Dominican cake, also known as "Bizcocho Dominicano," has a rich history rooted in the Dominican Republic. It evolved from traditional Spanish and Taino influences, with the introduction of new ingredients and flavors over time. The cake typically features a dense and moist texture, often flavored with vanilla or almond extracts. Additionally, it typically consists of layers of sponge cake soaked in a sweet filling such as pineapple, guava, or dulce de leche and topped with meringue or “Suspiro,” which translates to “Sigh.” The name suggests its light and airy texture, making it a delightful treat. The sweet meringue or suspiro is made by whipping egg whites with sugar until stiff peaks form. While variations exist, the Dominican cake remains a beloved dessert in the Dominican Republic and is an integral part of the country's culinary heritage. Its popularity has even spread beyond the borders, becoming a favorite in Dominican communities around the world.
Miriam de Gautreaux, is the master in sugar sculpting in the Dominican Republic.
It could be said that she is the pioneer in teaching pastry as an art in the Dominican Republic. For decades she has taught thousands of women who were eagerly seeking learning or improving these skills. Miriam de Gautreaux introduced a new vision in the teaching of Home Economics Schools, creating a more advanced and more professional program that was imposed in almost all Women's Training Schools at the official and private level, which remains in force. She belongs to the group of teachers who founded the Maria Trinidad Sánchez Women's Training School, the first of its category in the country. Her fame as an expert pastry chef and sugar artist has spread internationally, which is why she has been requested around the world. Miriam de Gautreaux is self-taught, and her love of cake decorating began as a teenager when using her manual skills and creativity, she created her own patterns and plans, everything from national monuments to traditional children's bead scenes, in sugar. She has written books such as La Magia del Azucar and worked in television for many years.
A Labor of Love
What has brought some light to Egli’s world has also been a source of irresistible joy at Friendsgiving dinners, family gatherings, celebratory gifts to friends, and more. It was the ultimate gentle nudge from her loving younger sister - Jenny- saying, “Sissy, you’re on to something,” and wanting another jar despite not having a sweet tooth that Egli needed to hear.
As a hands-on mom, nothing will replace Egli's love and care for her daughter, Natalia. She often echoes how her arms and hands hurt from not hugging her daughter and caressing her beautiful face. This irreplaceable loss is the labor of love she poured into each jar of her Dominican cake that she baked from the warmth of her home.
A New Chapter
As I begin a new chapter, one of the most meaningful seasons of my life is coming to a close. Bizcochitos by Egli began with an idea, a couple hundred dollars, and a love for Dominican cake. I didn’t know how to bake when I started. I taught myself and later took classes because I wanted to preserve a tradition that means so much to me. What started as a labor of love became far greater than I ever imagined.
Along the way, the New York Knicks and Chase invited me to Madison Square Garden for a Small Business Recognition during Hispanic Heritage Night. Former Knicks player John Starks surprised me with a $10,000 award for what we had accomplished in such a short time. It was an opportunity that began months earlier when I walked into a Chase branch in Midtown with a couple hundred dollars to open a business account, met my business banker Marina, and later participated in a Chase holiday pop-up where I sold out in two hours.
Bizcochitos also became part of my healing journey. It brought me back to a kitchen I had abandoned after losing Natalia and allowed me to bring sweetness into the lives of others while slowly finding my way back to myself. Grief has changed me, but love continues to guide me. As I prepare for what comes next, I close this chapter with immense gratitude—for every opportunity, everyone who supported Bizcochitos by Egli, and my small but mighty team, Jen, Oyin, and Lance. With Natalia in my heart, I keep going. ❤️
~Egli