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Pan Dulce
Conchas with their shell tops scored by hand, orejas folded and caramelised until the edges shatter, sesame rolls and sugar-dusted pastries. The everyday bread of a Mexican panaderia, out early.
Our story
He learned challah in a Jewish bakery, then made it his own.
This shop started life as a Jewish bakery. Efren, who is Mexican, apprenticed here and learned to braid and bake authentic challah the way it had always been done on this counter.
When the shop became his, he kept every bit of it. The challah stayed. So did the rugelach-era habits of a proper bread bakery. Then he added the panaderia he grew up with, and the conchas, orejas and tres leches moved in alongside.
It is run by Efren and his wife, and it is still a family business. That crossover is not a marketing idea. It is just what happens when somebody learns a trade properly and then brings their own home to it.
Pan dulceChallahCustom cakesPiesTamalesBreakfast
The shop on Raymond Way. Cake designs go up on the wall behind the counter.
