In the confectionery business for four years, Dora explains that the idea was born from a recurring request from customers.
“Many just want a slice and not a whole wedding or birthday cake. So I thought, why not offer a piece of my cake and my story?” she says.
The festival thus emerges as a showcase of flavors and, at the same time, an open door for new customers who are not yet familiar with her work.
The first edition features seven different flavors, chosen from the most requested preferences throughout the year. Among them are Chocolate and Passion Fruit, Coconut and Chocolate, Carrot and Chocolate, Two Hearts (a combination of chocolate and coconut), Red Velvet (a new addition to the menu), and Strawberry Explosion.
“The selection process was simple; I listened to the customers, gathered requests for cakes and fillings until recipes that are now house favorites were born,” she explains.
Some cakes have mouthwatering descriptions. The Coconut and Chocolate cake, for example, combines a soft and moist chocolate chiffon cake with a filling of coconut, condensed milk, and cream. The “Two Loves” cake, long the pastry shop’s signature opener, combines fluffy chiffon with a filling of four milks, brigadeiro (a Brazilian chocolate fudge), and chocolate.
“I thought that represented my identity, but after trying the Red Velvet a week ago, everything changed. Now that’s what everyone asks for,” she admits, laughing.
Each slice costs 400 cruzeiros, a price that, according to Dora, isn’t always understood.
“When people see the price, they think it’s just flour and sugar. But there’s much more involved: expensive products, time, dedication, and care. There’s also the high price of the ingredients,” she emphasizes.
Preparation for the festival requires at least three days of work, with a team composed of Dora and two other employees. “The purchases are already made, now it’s just a matter of decorating,” she assures.
The event is aimed at all types of audiences, from children to the elderly, as long as they can consume sugar. The expectation is to receive between 200 and 300 people, a number similar to the number of slices she hopes to sell. For now, there are no sugar-free or gluten-free options, although the confectioner acknowledges the growing demand.
Trained in cooking and pastry making, Dora Moreira has an intense daily routine. In a normal week, she makes up to 28 birthday cakes, in addition to pies, homemade cakes, gourmet cakes, and other specialties such as cake in a jar, chocolate delight in a bowl, and mini volcano cakes.
More than just selling sweets, the Slice Festival aims to value confectionery as an art and a profession. “Cake is much more than just cake. It represents history, brings family and friends together, creates moments. There’s a lot of love involved,” she says.