Exploring Life & Business with Natali of Tres Cake Bar

Today we’d like to introduce you to Natali.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I’m originally from the Dominican Republic, and I’ve been baking since I was a little girl. Since I’m the older sister, I was usually the one in the kitchen experimenting with recipes and having my sister help me out.

When I moved to the U.S. in 2012, I spent 12 years working at a company in New York. I was doing finance, HR, and accounting, so I really learned the nuts and bolts of how a business operates. But in 2024, I decided to leave that career to spend more time with my family and finally explore some of my other interests.

The spark for Tres Cake Bar actually came from my husband. He’s a big foodie and very honest with his opinions. He has high standards. For his birthday, he wanted a Tres Leches cake, and we just couldn’t find one that tasted like the authentic version I grew up with. So, I made it myself. After that, family and friends wouldn’t stop talking about it. Every time we had a get together, they’d ask me to bring it, and I started having fun playing with different flavors like Ube, Tiramisu, and Oreo.

Eventually, we decided to see if this could actually be a real business. We moved into a commercial kitchen so we could do things the right way, and we used local farmers markets as a way to test the idea and see how the community would react.

The support was amazing right from the start. People kept coming back for more, and now, as we approach our first year, we’ve grown into catering corporate events and big celebrations like graduations and birthdays. It’s a big shift from my 12 years in an office, but it’s been so rewarding to use my professional background to build something that’s so connected to my roots.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
I wouldn’t say it’s been a perfectly smooth road. It’s been more of a ‘learning as I go’ experience. The biggest challenge has been the sheer amount of work it takes to get a brand off the ground while staying hands-on with everything.

The farmers markets were a big adjustment for me. It’s a lot of physical labor and early mornings, and you’re always at the mercy of the weather. In those first few weeks, I was also pretty nervous about whether people would really ‘get’ my twist on the classic flavors. There is definitely a lot of pressure when you’re standing there waiting for that first person to try a sample of an Ube or Tiramisu cake.

It’s been a year of long nights and a lot of trial and error to get the scaling just right. But honestly, every time a customer comes back to the booth to tell me it’s the best Tres Leches they’ve ever had, it makes all the stress of starting up feel worth it.

Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
At Tres Cake Bar, we specialize in artisanal Tres Leches cakes that bridge the gap between tradition and modern flavors. While I grew up with the classic version in the Dominican Republic, I wanted to use that traditional sponge as a canvas for something more adventurous. We are best known for our unique soaks and toppings like purple yam\ube, tiramisu with real mascarpone, and cookies & cream.

What sets us apart is the balance of our cake. Many versions are either too dry or overly soggy, but we’ve perfected a consistency that stays rich and moist while holding its structure. We also serve our cakes in a cup, which makes them easy to carry and perfect for enjoying on the go. We offer seasonal rotations like pumpkin spice and peppermint to keep the menu fresh.

I am most proud of the reputation we’ve built for quality. We’ve grown from a single birthday cake in my kitchen to a professional operation that handles corporate events and large celebrations. I want people to know that we don’t cut corners. Every cake is made with that authentic soul I grew up with, just elevated with flavors you won’t find anywhere else.

What would you say have been one of the most important lessons you’ve learned?
The most important lesson I’ve learned is to stay true to my roots and just trust the process. When I first started, I wanted everything to be perfect right away, but I’ve learned that building something real takes time and a lot of patience.

I’ve also realized how much I need to rely on the community and learn from the people around me. Whether it’s getting honest feedback from my husband or talking to customers and other vendors at the markets, their support is what really helped me grow. I’ve learned that I don’t need to have all the answers upfront. As long as I stay authentic to the flavors I grew up with and keep my standards high, things have a way of falling into place as you go.

Contact Info:

• Website: https://trescakebar.com
• Instagram: https://www.instagram.com/trescakebar/
• Facebook: https://www.facebook.com/trescakebar/