A modern interpretation of the traditional Rosca de Reyes, these mini roscas combine classic holiday symbolism with contemporary flavor. The dough is enriched with browned butter, which brings a ...

Building on the heritage of the original pan de muerto, a traditional sweet bread baked in honor of Día de los Muertos, we've added a blend of pumpkin puree, cinnamon, nutmeg, and cloves, transforming ...

For the first time, Chef Alex Peña brings the artistry of pan dulce into your kitchen, sharing a collection of carefully guarded family bakery recipes and time-tested techniques. The Mexican Bakery ...

August 10th is National S’mores Day, and this recipe continues our tradition of celebrating pan dulce with playful creativity. Bringing together Mexican baking and summertime flavors in one nostalgic ...

At the family bakery, laminating doughs was always a labor of love. We didn’t have a dough sheeter back then. Every fold was done by hand, using nothing more than a rolling pin and a rhythm passed ...

This July, we're drifting slightly from our mix of traditional and innovative Mexican recipes as we delve into the world of tea cakes. Traditionally from Europe and Scandinavia, tea cakes are the ...

As we embark on this journey through the culinary world, I'm thrilled to introduce you to a delightful blend of tradition and innovation, where cherished recipes evolve to embrace modern tastes and ...

Embracing the essence of tradition while pushing the boundaries of innovation, the Polvorón de Champurrado emerges a new favorite. This innovative creation blends the Corico de Maíz, traditionally ...

With decades of R&D and hands-on experience across retail, corporate, and family bakeries, I’ve mastered the art of crafting exceptional bread and pastries. As both a seasoned bread scientist and ...

Hi, I am Alissandro “Alex” Peña, a California native, a former Marine, a passionate Master Baker, a trained culinary chef, and a professional bread scientist. My platform, Baking Evolution is about ...