Lee & Marie's Cakery Company is situated in a lovely setting, but it lacks an obvious essential: a large-scale oven. The locale relies on an off-site production facility in Wynwood that sends foods to South Beach twice a day. But a sampling of pastries on two occasions revealed a lack of freshness: Baked doughnuts were dry, crumbles atop blueberry muffins were soggy, and the crust of a New York-style cheesecake was so tough it nearly broke a plastic fork. The eatery is owned and funded by Andy Travaglia, an affluent relocated New Yorker who spearheads businesses with a charitable aim. Her ventures employ adults diagnosed with autism spectrum disorder. The pastry kitchen is headed by Yannis Janssens, previously executive pastry chef at the Fontainebleau, the Viceroy, and the Setai. The best desserts are those that traditionally hold up well in storage. Oatmeal cookies combined a crunchy exterior and chewy interior. The "Almost Oreos" were endearing, with a classic pairing of deep-chocolate wafers and creamy vanilla filling. Savory café items are more consistent than the sweets. Salads at Lee & Marie's are dressed delicately and priced around $8.75. They feature greens from Paradise Farms and cheese from Hani's Mediterranean Organics. Sandwiches -- prepared with bread by an independent local baker -- include a pricey BLT&A, made with country bread, thick slices of roast pork belly, and avocado ($11.50).