New Yorkers like secrets, and (since 1936) one of the most closely kept has been the Valencia Bakery, known in Manhattan and the Bronx for a particular style of cake -- rich buttercream frosting covering super-moist white cake with three layers of real pineapple filling.
Well, the secret is out in Casselberry, where you'll find Ray Perez's own Valencia Bakery. It is filled with sugary pasteles (pastries from Puerto Rico), including cannolilike sweets with flaky outsides and custard fillings, and turnovers filled with guava jelly. There are also pastelitos (like empanadas), but they sell out fast.
Then, of course, there are the cakes, actually made in the original New York bakery and shipped down. Valencia has only been open since November, but more than 800 of these beauties already have graced local palates.
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