Fesser, who named his resulting business Pastelito Papi, is gaining a cult following in the area for his creativity as well as his from-scratch ethos. The filling for his traditional guava pastelito, for example, is sourced from a local exotic fruit company called PG Tropicals and is noticeably fresher, more floral-tasting, and less gummy in consistency than the canned guava paste many bakeries use. “Others add cornstarch to thicken [the fruit preserves], which is why they get away with charging $1 for a pastelito,” says Fesser, who makes his guava pastries square to incorporate even more filling. “[Ours] is the real deal.” He also relies on nearby Knaus Berry Farm for strawberries and even used a friend’s massive haul of ripe backyard mangoes last year. This year he plans to expand Pastelito Papi's offerings to papaya, guanabana (soursop), and mamey, a tropical fruit native to Cuba.