Where sustainability meets art
Roy’s Bakery is a one-of-a-kind bakery located in the lush cloud forests of Matagalpa, Nicaragua, where sustainability becomes an art.
We grow many of our own ingredients—such as criollo cacao, vanilla, fresh milk, cream, and eggs—to deliver a true Farm-to-Table experience in every dessert.
This commitment to homegrown cultivation allows us to offer unparalleled freshness, flavor, and transparency, reflecting the essence of Selva Negra Estate and our respect for the land that surrounds us.
Discover the authentic taste of desserts made with ingredients from our estate!
Roy’s Bakery offers the most diverse selection of cake flavors and styles in Matagalpa. From classic recipes to innovative combinations, each creation celebrates local ingredients and the inspiration of the forest.
Here, traditional baking meets contemporary creativity, providing unique options perfect for every taste and celebration.
A wide selection for every occasion
The Art of Baking with Purpose
Each cake is handcrafted with dedication and care. At Roy’s, baking is not just a technique—it’s a celebration of nature, culture, and the joy of sharing.
Bold flavors and balanced textures reflect the richness of the surroundings and the warmth of the community that inspires them.
Try our desserts at the Selva Negra café or take one home!
Order yours!
Orders must be placed at least 2 days in advance. A 50% deposit is required when placing the order.
For deliveries at the Selva Negra location in Matagalpa: Monday, Wednesday, and Friday for C$50; Managua deliveries: Tuesday only, for C$150.
The Chef Behind the Art
Roy W. Martínez
Pastry Chef
Roy W. Martínez is a classically trained pastry chef and honors graduate of the prestigious Le Cordon Bleu Pastry and Baking program.
With over a decade of experience in professional kitchens, Roy combines farm-to-table sustainability with the artisanal crafting of cakes made from ingredients grown on the estate.
His strategic vision and passion for pastry bring to life creations where each dessert is an expression of purpose, quality, and a deep connection to the land.
