Manager Carol Miller says the bakery makes everything by hand, from the dough to the spice mixes, and the empanadas are baked, not fried, which the shop promotes as a healthier choice.

Each tray holds 16 empanadas. On busy days the bakery can sell three trays in less than an hour, according to Miller.

Making ten trays the old way required an eight‑hour shift. A newer rolling machine now cuts that time to about four hours, letting the bakery keep up with demand.

Tourists often hear about the empanadas from news stories, TikTok videos, and Instagram posts. The online buzz brings many visitors who want to try the famous baked pastry.

The bakery’s mix of traditional hand‑rolling and modern equipment helps it serve many tourists while keeping its Spanish heritage alive.