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Conchas (5 Products)
The
Concha is one of the most traditional breads of the Mexican bakery. It
will always be found as a staple on the family table for breakfast and
even dinner, in all its colors such as chocolate, pink, white and
yellow. It uses a dough rich in sugars, butter and eggs, which allows
it to offer a unique taste and soft texture. It is formed by hand then
covered with a sweet paste made of different flavors, using a mold to
mark the figure of a shell. |
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Bolillos (3 Products)
A
French-roll cut with a knife, the Bolillo is probably the most popular
and recognizable bread of the Mexican bakery. For thousands of years,
the only bread produced by Mexican bakers was the Bolillo called “Pan
De Labranza” (bread of the working class). The Bolillo is baked
directly on the hot floor of the oven, producing a thick and crunchy
crust. “Recien Horneado” (just out-of-the-oven) is a popular
saying which draws people into the bakeries. At baking time the
Bolillo is required to be placed uniformly in the oven allowing the
heat and vapor to circulate freely. |
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Empanadas (6 Products)
A
traditional bread known in many countries. This product is
characterized by the filling made up of a large variety of fruits and
is distinguished for its flavor of lightly sweetened dough. The
original shape is made by hand, giving the edges a curly trim. |
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Pan Fino (3 Products)
Sugary
bread that is very characteristic of the traditional Mexican
bakery. Pan Fino is a soft product that is delicate and with an
unmistakable cinnamon flavor which is characteristic of it. It is
worth mentioning that since it is shaped by hand Pan Fino comes in a
great variety of figures and shapes, and can have fruit fillings and/or
frosting to decorate it. |
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Danes (5 Products)
Australian
in origin and known in Denmark as Wienerbrod (Viena’s bread), the
Danish is well known throughout the World. It is made from a sweet
dough and laminated with butter. There is a great variety of shapes and
fillings that make the Danish a very versatile product. |
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Feite (3 Products)
A
traditional sugary bread of French origin, made of alternating layers
of dough and butter. When baked, vapor trapped in between the layers of
butter produces a physical separation from the dough, fluffing the
product and offering an exquisite buttery and delicate flavor. A great
variety of fillings, glazes and/or decorations add to the character of
this product. |
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Polvorones (4 Products)
Differing
from the products with yeast, the Polvoron does not raise before
baking, that takes place during baking, expanding and taking the shape
and size in accordance to the weight of the portion. The flavors and
colors of the Polvoron are diverse, among the favorites are pink,
chocolate, white, and the Trebol (clover) which combines all colors in
one product. |
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Puerquitos (1 Products)
A
fun, yet traditional bread in the shape of a little piglet. The
Puerquito is made by using a special piglet-shaped cookie cutter, that
cuts a layer of dough made with a combination of refined wheat flour
with large amounts of milk, sugar, and molasses (ingredient that gives
the flavor and color to the piglets). |
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Galletas (1 Products)
The
English word “cookie” has its origin from the Dutch “koekje” which
means “small pastry”. Special ingredients (flours) are required with
specific properties to assure softness and a unique taste in each of
its different flavors. |
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Guayabas (2 Products)
A
product made in the shape of a mountain. It comes in a variety of
decorations on top. It has a high protein content due to the
combination of essential ingredients that contain a large percentage of
milk, eggs, sugar and margarine. |
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Pan de Huevo (2 Products)
This
is a sugary bread that is made with a base of egg and yeast producing a
homogeneous and spongy dough covered with a Raspberry topping. It is
then rolled taking the form of a “wrapped child” and then covered with
a raspberry topping and powdered with coconut. It is very popular for
its soft texture and sweetness. |
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Seasonal Specialties (2 Products)
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