Our story
From handmade marshmallows shared around a campfire to one of the most singular places in Los Cabos.
The founder
Chef & founder of D’Fogata
Behind every toasted marshmallow, every dough that ferments unhurried, there’s a conviction: that food is, above all, an excuse to bring people together. Rafael Castro founded D’Fogata on that simple, stubborn idea: bringing back the campfire ritual, the moment someone holds something over the embers and shares it.
What began as a handful of artisan flavors became, over the years, a kitchen that respects the origin of every ingredient and isn’t afraid to blend traditions. The same hands that toasted marshmallows now bake sourdough pizzas and care for a matcha brought from Shizuoka.
Fire doesn’t rush. Neither do we.
How we got here
Three moments. The same fire.
The beginning
Postres de Fogata
S’mores
The project was born in Cabo San Lucas with an original, artisan concept: handmade marshmallows in a variety of natural flavors —cocoa, piña colada, mint, strawberries & cream, date with cardamom— made to be toasted and enjoyed in classic s’mores.
It quickly won over locals through home delivery and kiosks in the area, betting on rustic baking and sweet experiences shared around the fire.
The rebrand
D’Fogata is born
The business officially became D’Fogata, its current name. The offer grew beyond marshmallows and desserts: a specialty coffee bar arrived, with select beans and premium spices to pair with every creation.
Fire stopped being just what toasts the marshmallow and became the philosophy of the whole house.
Today
Signature cooking over fire
D’Fogata rounded out its offer with breakfast, baking and artisan savory food —with its sourdough pizzas and focaccias at the center— and a line of sweet crêpes and savory galettes.
Today it’s a one-of-a-kind place in Los Cabos: the campfire, with its handmade marshmallows and ice cream, next to a fine coffee bar and contemporary bakery. The same fire as always, with many more stories to tell.
