Traditions shaped by hand, kissed by fire, shared with love
The sweet breads of Mexico — baked daily since 1987
Named for their shell-shaped sugar crust, conchas are the soul of every Mexican panadería. Ours follow our abuela's recipe — pillow-soft brioche crowned with vanilla or chocolate topping.
$3.50
Flaky layers of laminated dough folded into an ear shape, caramelized until golden. A Mexican cousin of the French palmier, brought to Oaxaca by 19th-century bakers.
$3.00
Buttery horn-shaped rolls with a hint of orange blossom water. Every morning we shape each cuerno by hand — 72 layers of dough and Mexican butter.
$3.25
Crumbly shortbread cookies dusted in cinnamon sugar, these "dust makers" melt on your tongue. Made with lard rendered in-house for authentic texture.
$2.50
Wild-fermented with our 36-year-old starter, "La Abuela"
Our signature round loaf with a crackling dark crust and open, tangy crumb. 48-hour cold ferment using heritage wheat milled in Sonora.
$9.00
Crisp mahogany crust gives way to a honeycomb interior. Shaped at dawn, scored by hand, baked on stone — the French technique with New Mexican soul.
$6.50
Olive oil-drenched flatbread dimpled and topped with roasted garlic, chile flakes, and herbs from our courtyard garden. Sourdough tang meets Mediterranean warmth.
$8.00
Laminated by hand — 72 butter layers in every fold
Three-day process: French technique, Mexican butter from Chiapas. Shattering layers that leave golden flakes on your shirt — the mark of a proper croissant.
$5.50
Two bars of Oaxacan single-origin chocolate wrapped in croissant dough. The chocolate melts into dark, bittersweet rivers through each buttery layer.
$6.00
Day-old croissants reborn: split, soaked in orange-blossom syrup, filled with frangipane, topped with sliced almonds and powdered sugar. Indulgent, intentional.
$6.50
What the land and the calendar bring — available while they last
Winter squash from Embudo Valley, roasted with piloncillo and canela, folded into hand-crimped pastry. A New Mexican tradition since the acequia days.
$4.50
Our Three Kings bread, studded with candied citrus and figs, appears each January. Find the hidden figurine and you host the tamale party. Tradition demands it.
$24.00
Orange-scented bread shaped with crossed bones and a teardrop center, dusted in sugar. Baked for Día de los Muertos to honor those who've crossed over.
$8.00
Every loaf carries the memory of hands that shaped it