This month, Palo Magazine brings you a little bit of sugar, sweets, coffee, and a love story that not even fate could resist. Let me introduce you to the place where Rosa and Chamo love to go for their cafecito, quesitos, tripletas, cookies, and fresh donuts with that authentic Puerto Rican flavor—especially when we can’t travel to the island. And I almost forgot… the pan de agua, pan sobao, garlic bread, and custom cakes so beautiful you won’t even want to eat them.
Fabulous Cake Factory, located at 1134 Muhlenberg Street in Reading, PA, specializes in products inspired by Puerto Rican cuisine. Each creation is made with a strong commitment to quality and tradition. But beyond the products, what truly makes this place special are its owners.
Palo Magazine: Let’s get to know more about the people behind these authentic island flavors, Edwin and Mia Ríos.
Mia: My name is Miladys Ríos, known as Mia. I’m 52 years old and from Ponce, Puerto Rico. I’ve been married for 14 years to my husband Edwin Ríos, from Hatillo, who is also my business partner. Our story is very special—we met at a gas station, like it was meant to be, and later reconnected at a gym… like something out of a movie! We both had daughters before meeting, and now together we have a son. We have a big family and feel truly blessed.
Palo Magazine: What is it like working together as a couple?
Mia: Edwin is my soulmate and my complement. Like any couple, we have our little moments, but he has been my greatest support, especially during difficult times, like the loss of my mother and the illness of my daughter and granddaughter. We are Christians, we believe in God, and I feel He placed Edwin in my path. This bakery wouldn’t be possible without him—we are a team.
Palo Magazine: How did you discover your passion for baking?
Mia: A friend once asked me to make a cake for her birthday, and I was nervous. I even told her not to tell anyone I made it, just in case it didn’t come out well. At that time, I hadn’t studied pastry—I had studied Civil Engineering. But when people tried it, they loved it, and that’s when something sparked in me. I later studied pastry and baking at Le Cordon Bleu in Orlando, where I graduated with honors. I also believe I inherited my creativity from my mother, who made wedding dresses.
Palo Magazine: How did you end up in Reading?
Mia: My sister invited me to spend Christmas there, and I saw an opportunity. Edwin also had family nearby, so we decided to settle there. We started baking cakes from home for a few years until we grew.
Palo Magazine: If your bakery had a theme song, what would it be?
Mia: “Jíbaro” by Farruko, because that’s what we represent.
Palo Magazine: If you could bake for a celebrity, who would it be?
Mia: Ricardo Arjona. I would make him a cake shaped like a taxi in honor of his song “Historia de Taxi.”
Palo Magazine: What’s the most unusual order you’ve received?
Mia: We’ve made everything—body parts, grills, backpacks, even full houses made out of cake.
Palo Magazine: How does your heritage influence your recipes?
Mia: Completely. We use traditional recipes. Our culture is about love, hospitality, and community, and we bring that into every creation.
Palo Magazine: What makes your pan sobao and pan de agua special?
Mia: It’s a direct connection to our island, our childhood, and our roots.
Palo Magazine: How do customers respond?
Mia: They love it. They say it’s authentic—that the flavor is real.
Palo Magazine: What was a challenge when starting out?
Mia: Permits and business details, but the hardest part was when my daughter became ill during that time. It gave us even more strength to keep going, because everything we do is for our family.
Palo Magazine: What should a new customer try?
Mia: The quesitos, Edwin’s sandwiches, and our coffee.
Palo Magazine: What’s next for you?
Mia: We want to expand and create a full experience—a space with music and a true Puerto Rican atmosphere, where people don’t just eat, but experience our culture.
Thank you to Fabulous Cake Factory for this interview. Don’t forget to support local businesses; it’s always worth it. Here, you’ll find not only fresh products, but also service filled with that warm Caribbean touch.
If this bakery could speak, it would say its journey has been filled with sugar, flour, tears, effort… and above all, so much love.
Enjoy your meal
Rosa Julia Parra
Editor & Founder
palomagazine.com
