P A N A D E R Í A

To create their breads and pastries, our bakeries use natural yeasts plus a broad range of grains and flours. Our master leaven—a mix of water and flour that favors the ambient yeast growth required to make new bread—is the key ingredient. Thanks to those cultures, our bread is easily digested, crusts are crunchy, insides are soft and airy; each loaf evinces a signature flavor and aroma. Proprietary yeasts mean enhanced freshness and longer life.

Our pastries, both savory and sweet (conchas, peasant bread, chocolatines, focaccia, cinnamon rolls, bollos and baguettes, among many others) are entirely hand made—ovens and mixers are the sole machines that come into play. Both bakeries serve coffee, tea, juices and other beverages alongside sandwiches, breakfasts and other artisanal goods, like granola and fine confiture, available in-house or to go. Our coffees come exclusively from small Mexican producers, internationally recognized for superior quality, who painstakingly oversee every element of bean production.