By Kevin Galaba
By Mark Antonation
By Gretchen Kurtz
By Cafe Society
By Mark Antonation
By Mark Antonation
By Jonathan Shikes
By Mark Antonation
"I started learning Spanish when I was ten years old," she says. "When I got to Boulder, I missed Cuban coffee so badly. It was so white here, so barren of ethnicity. Everyone was starving for something colorful and Latin."
DeWitt and her partner, Lourdes Sanchez, are owners of the Cream Puffery, a tiny eatery that occupies a space on Boulder's 15th Street opposite Liquor Mart and next door to the Word Is Out bookstore. We're sitting at one of the restaurant's two round tables, opposite a long, gleaming mahogany bar looped with small white lights. A nook by the window boasts a chair, a small French rosewood settee and a 300-year-old Chinese bookcase. The effect is cozily elegant.
The two moved to Boulder with the intention of opening a pastry shop. Before embarking on the venture, DeWitt tasted various cakes around town. Everything struck her as dry. "I thought: Good, they can use me," she remembers.
"My pastries are classical European," she explains, "but I did Latin them up a bit." This means filling traditional puffs with mango- or passion-fruit-flavored cream, using dulce de leche in place of caramel and creating her own version of a pithivier -- which normally consists only of a layer of frangipane between layers of puff pastry -- that featured an almond cookie crust and raspberry jam. DeWitt also makes cakes: An American Culinary Federation silver medalist in her teens, she has won several prizes for artistry and taste at the Boulder County Safehouse Chocolate Lovers' Fling. There's the PMS torte (frangipane, chocolate chiffon cake, brandy syrup and bittersweet ganache), a chocolate hazelnut torte, a guava cheesecake and a mint-chocolate cheesecake that DeWitt describes as "a creamy version of the thin-mint Girl Scout cookie." She does wedding cakes and other elegant, high-end confections to order, as well: "I go wild with marzipan flowers, ribbons, foofy stuff," she laughs.
She gets up to make me a cortadito: Cuban coffee with evaporated milk and lashings of sugar. It's thick, delicious and intensely strong, but with no trace of bitterness. Two or three sips and I'm so zizzed that every word DeWitt utters shimmers. "Cuban coffee is richer than espresso," she observes. "It's not roasted as dark, so the sugar caramelizes in the bean. And they use a trace of robusta" -- a less-fine coffee -- "which is oily and makes the coffee creamy."
Things were difficult at the Cream Puffery during its early days, and Sanchez and DeWitt weren't sure the place would survive. Customers ignored the exotic sweets, asking for brownies and chocolate chip cookies instead; DeWitt had to retire her pithivier and Basque cake. Other patrons asked for sandwiches and Cuban coffee, but the owners stuck to the original concept of specializing in pastry.
Then came September 11. "People wanted comfort food," says DeWitt. And nothing, she adds, is as comforting as Cuban cuisine.
The baked goods already represented a fusion of such Old World elements as ganache, buttercream and meringue with tropical flavors; now the Cream Puffery itself became a hybrid, combining its intensely sophisticated desserts with homey, peasant main dishes -- all served in an atmosphere reminiscent of a Viennese coffeehouse.
Because the kitchen is tiny, DeWitt knew she'd be unable to prepare entrees à la minute; everything would have to be made ahead of time. Still, since there's also little freezer or refrigerator space, almost everything the Cream Puffery serves has been made fresh that day. DeWitt began to develop a small repertoire of entrees -- and that's where Lourdes Sanchez's background came into play. Sanchez had lived in Cuba until she was seven.
"Lou said we had to have guava pie and pastelitos," says DeWitt. "I asked how you make them. She said, 'I don't know; just try, and I'll tell you if you've got it right.'"
Sanchez has joined our conversation. "The dishes don't leave the kitchen unless I've tasted them first," she says. "Amy's nailed every recipe. My parents were blown away when they visited."
"Our flan is Lourdes's grandmother's recipe," adds DeWitt.
DeWitt's Cuban entrees are almost entirely authentic; she has made only small changes in the recipes. She uses roasted garlic instead of fresh because roasting brings out the bulb's sweetness. Where Cubans use green peppers, she prefers red. Cuban cuisine is well-seasoned with salt and pepper -- and "there's oregano and bay leaf in almost everything," she says -- but not spicy; while the Cream Puffery keeps Tabasco sauce on hand for those who crave heat, "that's a bit like asking for ketchup in a French restaurant."
There are savory prepared pastries on hand for breakfast and lunch, and every day of the week has a different special. On Mondays, DeWitt serves ropa vieja -- the tender, flavorful Cuban version of the stringy brisket she remembers her mother serving at Passover; Wednesday's special is albondingas -- meatballs with a roasted tomato sauce; Friday's is picadillo -- sweet-and-sour ground beef with capers, olives, tomatoes and potatoes. On Tuesdays, Thursdays and Saturdays, she chooses from chicken and pork entrees and a polenta with mildly spicy sausage. Everything is served with rice, beans and Cuban bread. And the hot-pressed Cuban sandwich -- a classic filled with pork, ham, cheese, mustard and pickles for which most transplanted Miamians never stop yearning -- is available every day.