Authentic Mexican Pan Dulce

Among all the different kinds of traditional Mexican Pan Dulce (“sweet bread”), Conchas are without a doubt the most popular and recognizable. Conchas are a soft and sweet Mexican bread with a  sugar paste topping that resembles the surface of a seashell. 

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Delicious sweet dough that makes a crispy and buttery crust with your choice of a Pineapple, Guava, or a Bavarian Cream filling

Bolillos are traditional Mexican rolls with a soft and pillowy crumb and a rustic crust.

Besos Pan Dulce is a perfectly sweet bread named for a beso, or “kiss” as it appears the two breads covered are kissing. We coat our besos with guava jam and finely shredded coconut or white buttercream and sugar. 

Polvorones are essentially Mexico’s version of the sugar cookie but colored with yellow or pink food coloring. They are crunchy on the outside but soft and chewy on the inside.

It is made of two polvorón-style breads with a creamy filling made of butter with sugar. Finally, we sprinkle a chocolate ganache on top.

Puerquitos also known as Marranitos are a pan dulce, or sweet bread, flavored with molasses. Puerquitos are best served with a cup of milk or coffee and eaten on weekend mornings

Rich chocolate cupcake filled with creamy white buttercream. Dipped with chocolate ganache and decorated with a buttercream topping. Every bite is a creamy chocolatey taste of goodness! 

This moist, sweet bread is Niño Envuelto, which roughly translates to wrapped child or wrapped baby. Niños Envueltos  are a soft sponge, filled with guava marmalade, and decorated with even more marmalade and finely shredded coconut on the outside. 

​Two melt-in-your-mouth delicate cookies embracing a creamy dulce de leche caramel middle and coated with finely shredded coconut and topped with white powdered sugar. 

​Two melt-in-your-mouth delicate cookies embracing a creamy dulce de leche caramel middle and coated with finely shredded coconut and topped with white powdered sugar. 

Pan de elote—Mexican cornbread- is very different from typical American cornbread. The batter is a wet mixture with very little flour and sweetened condensed milk instead of sugar.

Puff Pastry sprinkled with sugar that is folded and rolled to resemble the shape of an ear.