As a western suburbs bakery responsible for a dulce de leche vanilla slice teams up with a cafe close to the CBD, we asked a former premier what he thinks of this South American take on the beloved Aussie baked good.
Dulce Bakehouse, the western suburbs bakery with a killer vanilla slice and South American specialties, has opened a third outlet, bunking in with Tribu Coffee on a busy site at the southern edge of the CBD.
“We are excited to bring our pastries to new customers,” says owner Eddie Segovia, happy that more people can get their mouths around his tasty empanadas, croissants, cannoli and an exceptional vanilla slice laced with bittersweet dulce de leche.
Compared to the sweet-centric headquarters in Delahey, the focus at Southbank is on ready-to-eat savoury items for grab-and-go commuters (although those with time to spare can take one of 20 seats).
“We’re doing our traditional beef and spinach empanadas but I’ve also come up with a chicken empanada mixed with mushroom and bechamel sauce,” says Segovia.
There’s also an Argentinian croissant which has honey and vanilla in the dough, is glazed with apricot jam, and gets filled with ham and cheese to create a sweet-salty snack.
Most items are prepared and frozen at the Delahey HQ then transported to Southbank where they’re baked and assembled. “We want people to enjoy that fresh-baked smell,” says Segovia.
Joining forces with Tribu made lots of sense. The coffee importer and roaster is owned by two Colombians, David Bueno and Venessa Salazar. “Tribu means tribe,” says Bueno. “The name reflects our dream of building a trusting community.”
Salazar grew up on a coffee farm in Antioquia in north-western Colombia and her family’s coffee is on the roster of Tribu beans. She launched the company in 2020 in desperation born from the pandemic. First she lost her job, then she realised she was ineligible for assistance as a visa worker without permanent residency. “I put my life savings into bringing the first container of coffee over here,” she says.
The company roasts in Port Melbourne and opened its cafe outlet in Southbank last March. The plan was always to share the space. “We only do coffee and we knew we needed someone to marry with us so we could grow together,” says Bueno.
In June, Salazar saw the Good Food article that turned Dulce’s vanilla slice into a cult product. “I sent it to David, he messaged Eddie at 9pm Sunday night,” she says. The next day, Eddie came to the store and two weeks later he moved in.
“After the review, many people reached out to us, they were throwing money at me,” says Segovia. “I rejected all offers but there was something about David’s message. I saw the site, knew it was right, went back to Delahey and drew the floorplan on my kitchen whiteboard.”
Victoria has long treasured a good vanilla slice. While premier in 1998, Jeff Kennett launched and judged the inaugural Great Australian Vanilla Slice Triumph in Ouyen, a competition which continues annually in Merbein. Good Food wondered what he would think of the Dulce version and arranged a delivery.
“I’ve liked vanilla slices all my life,” he said. “This vanilla slice has great merit. The quality is exquisite. The custard is not too sugary. The pastry is light but firm. Its South American point of difference is a wonderful addition. It’s a great illustration of the advantage we’re all getting from immigration.”
In a full circle moment, Dulce has swapped to Tribu coffee at Delahey and their Essendon outlet.
“I heard from a friend that we are inspiring other Latin American entrepreneurs to grow,” says Segovia, whose mother is Chilean and father is Uruguayan. “My dad is very proud. I’m excited, but I also feel like we’re just getting started.”
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