photo RSMAtnWebAdRed13.jpg

Three words: Pan de Muerto!

By Karen Ocampo

There comes that time of the year when we can listen to stomachs growl and shout three words: Pan de Muerto! (Bread of the Dead!) We are going to let you know three recommendations for locating this particular kind of bread:

Antonio Rayas’ father was a baker at the well-known bakery La Colmena. Antonio didn’t know that he will work there too, but now he doesn’t think of any other place where he can be. La Colmena is known for using premium materials. They don’t skimp on materials because they believe taste comes first. In addition their recipes are passed down from generation to generation, La Colmena proudly recognize being the oldest bakery in San Miguel.

La Colmena Bakery, Relox 21, Centro, 415 152 1422

The Buena Vida bakery has gradually become known in the streets of San Miguel. And we know certainly why: their bread is delicious. For Veronica Martinez, who works there, their pan de muerto stands out due to their traditional recipe with natural ingredients and the high quality of their material. You can enjoy a rich daily fresh bread—soft and spongy—and you can “enjoy it from the first bite,” as Veronica says.

La Buena Vida, Hernández Macías 72, Centro, 415 152 2211

If you ask Raul Ortiz, Cumpanio’s executive chef, he will tell you he has flour instead of blood in his veins, and that is why he adds a lot of love in baking bread. His cuisine has a particular technique, which requires using exact measurements to achieve the perfect flavor. “We do the job with love … and we want to give the best to the customer because we hope he or she will fall in love with the taste of our bread,” said Mr. Ortiz.

Cumpanio, Correo 29, Centro, 415 152 23 27


Comments are closed

 photo RSMAtnWebAdRed13.jpg
 photo RSMAtnWebAdRed13.jpg

Photo Gallery

 photo RSMAtnWebAdRed13.jpg
Log in | Designed by Gabfire themes All original content on these pages is fingerprinted and certified by Digiprove