Even the individually wrapped packaging of the alfajores is personal and exquisite.
This picture says it all about founder Maite Zubia’s exuberant and warm personality.
The copper kettle must be exceptionally hot before the Dulce de Leche making process can begin.
Each alfajor is hand-dipped in rich, locally-sourced, dark chocolate.
The hand-dipped alfajores must cool before they are packaged.
Maitelates is all about family and tradition. Here, Maite plays with her son, Pedro.
Maite at the Ann Arbor Farmer’s Market, where she spends time sharing her story and treats with the community.
The Story
Maitelates was founded in 2008 by Matie Zubia, a native Chilean with a love for South American culture and traditions. Maite came to the United States in 2004 with her graduate student husband, Mattias. In 2007, her son Pedro was born, sparking a renewed interest in reviving some of her favorite family traditions. On the weekends, Maite also makes time to showcase her alfajores at the local Ann Arbor Farmer’s Market.
As you take your first bite, note the buttery, velvety smooth texture of the Dulce de Leche paired with the light, crispy taste of the shortbread. The dark chocolate that covers both is rich and decadent. Enjoy!
How It's Made
There are two important steps in creating the perfect alfajores. First, Maite bakes crisp, buttery shortbread to be used as the “sandwich” for the Dulce de Leche filling. Then, similar to her summer days spent at her grandmother’s home, Maite and her family take fresh, Michigan milk from the local creamery and pour it in a large copper pot. Next, sugar is added to the mixture using a large wooden spoon. Care is taken to make sure that the Dulce de Leche reaches the appropriate boiling point, as explosions have been known to occur under the less than watchful eye. The Dulce de Leche is layered between the shortbread cookies and then hand-dipped in dark chocolate.
What We Love
Passion: Maite’s energy is contagious. Her enthusiasm infuses her entire company, from her website to the end product. Just look for the exclamation points and you’ll find Maite.
Tradition: The making of Dulce de Leche is an important tradition for many South American families and an integral part of the Maitelates experience.
Local: Maite uses a local Michigan creamery in creating her Dulce de Leche. She also sources her dark chocolate from Mindo, a Michigan chocolate maker.
By the Numbers
1: New copper pot purchased by Maite to begin making alfajores in 2008.
9: Number of alfajor flavors available from Maitelates.
Did You Know?
Roasted Almond and Dulce de Leche Chocolate Covered Alfajores Maitelates
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In Chilean culture, the favored part of making Dulce de Leche is scraping the pots. Similar to sampling cookie batter, most children enjoy tasting the mixture before the product is complete.
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