In the South Sound Mexican bakery world, there are as abounding candied breads, pastries and accolade as there are weeks in the year. I apperceive because I spent a ages touring bristles bakeries.
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I bit into crackly-crisp campechanas, ellipsoidal breath pastries that blast into a cool battery at aboriginal bite. And the accessory to the campechanas, the orejas, the ultra cool heart-shaped pastries.
And there’s the accomplished branch of Mexican pastries shaped like added things: Candied buns, busy with blithely black patterns in the appearance of a conch shells, are alleged conchas. Molasses applique accolade shaped like little pigs are puerquitos (also alleged marranitos).
Besides carriageable artery eats such as tacos and tortas, pastries and candied breads are Mexico’s best admired comestible acceptation to the United States.
Locally, the newest Mexican bakery is Panaderia y Pasteleria San Rafael, which opened in aboriginal January in an abrupt breadth of Lakewood — appropriate in the average of the Korean dining district.
It’s a accomplished accession to the baby acreage of South Sound panaderias.
San Rafael joins Zócalo, a accepted bakery with a afterward for not alone its pan dulce (sweet bread), but for its torta sandwiches (the aliment is broiled on site, of course).
There are additionally three added panaderias account a quick comestible acreage trip. Here’s a quick bout of what you’ll find.
8534 South Tacoma Way, Lakewood; 253-330-7403; facebook.com/panpastelsanrafael.
Mexican pastries are a accumulation activity for the Roque-Gaspar family, first-time bakery owners. Son David Roque-Gaspar opened the Panaderia y Pasteleria San Rafael bakery in January, accurately in the average of the Korean dining district, but in a band capital that shares amplitude with El Pulgarcito, a agitating pupuseria and Salvadoran restaurant.
The 2014 Wilson High School alum said the bakery is a longtime ancestors dream. His father, Eleazar Roque, still works his day job while his mother, Graciela Gaspar, stays home with David’s adolescent siblings. However, both parents and a sister, Abigail Roque-Gaspar, advice at the bakery on weekends. Ancestors acquaintance Angelica Lazoro is arch baker.
To the right, acquisition pastry cases loaded with added than two dozen pan dulce, pastries and cookies. Look to the larboard for added bagged pastries. A refrigerator case holds crema, cotija and added finds.
Lazoro changes the pastry case offerings frequently. “We’re consistently aggravating to do article altered to accompany in added barter to try altered varieties,” David Roque-Gaspar said. So far, barter accept voted with their wallets for cream-filled cool turnovers as a favorite, as able-bodied as the chocolate-coated orejas. Those go fast.
By March 2010, they confused into a amplitude to board their Mexican bakery and torta sandwich boutique alleged Zócalo in the Lincoln neighborhood.
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You’ll find: Conchas; several candied buns; campechanas; Mexican aliment abounding with a adhesive raisin-nut filling; cream- or fruit-filled turnovers; roll-up cake; muffins; accolade and agreeable bread. They additionally advertise beginning tortillas.
Special-order cakes: Tres leches, a close block blood-soaked in three kinds of milk; milhojas, a cool layered cake; breadth cakes confined up to 80 per cake.
Don’t miss: Turnovers abounding bottomward with a acceptable allocation of buttery pastry cream; chocolate-dipped orejas and pineapple empanadas with a cookie-like pastry adhesive abounding with pineapple jam. The sticky-filled Mexican aliment is a must-buy if it’s in stock.
701 S. 38th St., Tacoma; 253-474-9000.
The antagonism for Mexican bakeries in California acquainted airless to the Lopez family, operators of the San Marcos Bakery in Sacramento.
“The abridgement was so actual bad in Sacramento,” Fernando Lopez explained.
So they headed to Tacoma.
“It was so abundant bigger affective here,” he said. “It didn’t amount as abundant compared to California and there’s added antagonism in California. It’s harder to be successful.”
By March 2010, they confused into a amplitude in the Lincoln adjacency to board their bakery and tortas sandwich boutique alleged Zócalo. “My dad (Ambrosio Fernando Lopez) is the one who does all the baking, I booty affliction of the kitchen,” Fernando said.
His ancestor believes in alms a advanced alternative of pan dulce, pastries and cookies. The alternative additionally changes frequently.
And cakes? “He’s been accomplishing those for so long. He’s been decorating cakes aback he was 18 or 19 years old,” Fernando said.
In accession to the candied items, Zócalo produces the aliment for its torta sandwiches, which are modeled afterwards the breaded cutlet sandwiches begin in Mexico City, the hometown of Ambrosio Lopez. The sandwich alternative is advanced and cautiously executed. And here’s article to like: Sandwiches are served with a baby bag of potato chips fabricated at the bakery.
Holidays are the best time to appointment the bakery, which is in an abutting space. In January, during the Epiphany celebration, the bakery specializes in Rosca de Reyes cakes, a blazon of baron block (traditionally served for Mardi Gras). In November, to admire Dia de los Muertos, the bakery produces the candied cycle alleged pan de muerto.
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You’ll find: Orejas, campechanas, concha buns, at atomic a dozen accolade big and baby (the abate ones are abounding at the register), turnovers, empanadas, broken cake, adhesive biscuit rolls, sandwich buns, agreeable pastries. I begin the broadest alternative of any bakery toured for this series.
Special-order cakes: Bristles styles of bells and anniversary cakes can be custom ordered here, but the bakery consistently has appealing busy cakes accessible for actual purchase.
Don’t miss: The best puerquitos in the area, the Mexican-style applique tasting heavily of molasses; adhesive biscuit rolls with a house-made abstract blood-soaked into the top layer; abrupt Neapolitan and chocolate-vanilla checkerboard cookies; mini orejas, the admeasurement of cookies, and concha buns in four flavors.
2510 84th St. S., Lakewood; 253-589-5026.
Find a baby alternative of pastries at this abundance featuring canned goods, all kinds of tortillas and a baby air-conditioned alternative with cheeses and crema.
You’ll find: A baby alternative of pan dulce, broken pieces of breadth cake, muffins, churros, accolade and sandwich buns.
Don’t miss: Candied pineapple block and the flattened, cone-shaped turnovers abounding with pastry cream.
Skip: Stale-tasting churros.
6301 E. McKinley, Tacoma; 253-475-0552.
The banal looked about identical on two visits. Zip-up artificial covers didn’t do an able job of befitting the pastry beginning on baking racks, so go there alive to ask what’s beginning that day.
You’ll find: Concha, candied buns, cookies, churros, puerquitos, orejas.
Don’t miss: Coconut-and-frosting topped cornmeal block that was agilely sweet; triangle-shaped Neapolitan accolade with a brittle snap.
Skip: Stale puerquitos.
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826 72nd St. E., Tacoma; 253-476-2394.
Tucked into the aback of this grocery abundance and carniceria, acquisition a baby pastry alternative appropriate abutting to the boner counter. Tongs and trays are at the advanced of the store.
You’ll find: Churros, candied buns, block wedges, cookies, cream-filled cones, orejas and bread.
Don’t miss: The cream-filled cool pastry cones and chocolate-cream abounding churros.
Self-serve: All the bakeries visited are self-serve, with tongs and trays for accessible carriage of pastries to the register.
Pricing: Best bakeries don’t account prices, but I begin pastries from 50 cents to about $1; accolade usually alpha at 25 cents each. Larger pan dulce (sweet buns) about were $1-$1.50.
Weekends: Selections are added able-bodied Fridays-Sundays. Expect food to abate mid-week.
Churros: Long, chewy pastries dusted with biscuit sugar, sometimes abounding with pastry chrism or fruit.
Cuerno: Translates to horn, and is in that exact appearance with a croissant texture, sometimes abounding with pastry cream.
Empanadas: Sweet-filled turnovers, usually in a triangle or arch shape.
Orejas: Heart-shaped cool pastries, alleged palmiers in a French bakery.
Pan dulce: A across-the-board appellation for candied breads accoutrement a area of flavors and varieties.
Polvorones: Mexican bells block accolade dusted in delicate sugar.
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Tres leches cake: A candied block blood-soaked in milk.
Yoyo: Round accolade or buns alert calm with a frosting in the middle.
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