Small batch · Organic · Handmade in Asheville, NC
Dulce de leche, the Argentine way
Local milk, cream, organic sugar and a pinch of baking soda, slow-simmered by hand until it turns silky, deep and caramel-dark.
A milk jam for spoons, toast, crêpes and late-night fridge raids.
Bestseller
Original · small-batch jar
Local milk, cream, organic sugar and baking soda, slowly simmered for about ten hours. The result is a decadent milk jam with a creamy, silky texture and a deep caramel flavor.
Preorder only
Baked to order
In Argentina, late afternoon means merienda: mate or tea, a plate of masitas, and whoever is around the table. Our tea cookies come from that table, shaped by generations of immigrants from Europe and the Middle East, my own great-grandparents among them, who came from Lebanon, Italy and Spain. Those cultures were woven into the indigenous traditions that gave us mate, and into gaucho culture. Every box carries a little of that mix: butter and dulce de leche, sesame and orange blossom, and the simple love of sitting down together.
Small box of 12 or large box of 24
Swirl it into coffee, spread it on crepes, drizzle on ice cream, or eat it straight off the spoon. We won’t tell.
The breakfast upgrade Argentines have known forever.
A spoonful melts in and sweetens like nothing else.
Warm it slightly and pour it over anything cold.
Fill, frost or layer. Alfajores, anyone?
What’s inside
The base of everything, and the reason it tastes so rich.
For that silky, spoon-coating body.
Slowly caramelized into deep, nutty, malty notes.
Just a pinch, the old-school secret to color and smoothness.
The process
We cook milk, cream and sugar low and slow over many hours until they reach the Maillard reaction, the moment amino acids and sugars caramelize together into something nutty, malty, rich and complex.
The ritual
Growing up in Argentina, the afternoon belonged to la merienda. People of every age gathered around the table after work or school, trading stories over baked goods spread thick with dulce de leche while waiting for the sunset.
Pull up a chair. Stay a while.
The legend behind the name
Folk Saints is inspired by the magical realism of Latin America. The name honors and celebrates stories of magic, miracles and folklore that we grew up with.
Meet the maker
Born in Argentina and raised partly in Venezuela, I started making dulce de leche in 2020, homesick and craving the real, handmade kind. Batch after batch in my Asheville kitchen, I chased the flavor I remembered. Friends and family asked for more, and Folk Saints was born.
Read our storySmall batch
Cooked by hand, every jar
Organic sugar
Nothing artificial
10-hour simmer
The Maillard way
Asheville, NC
Made in the mountains
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