Both of our bakery owners are from Mexico and want to share a little of their culture and traditions with you all. Keep on reading to see how we are preparing for Dia de los Muertos (Day of the Dead)!

Papel Picado

…or pierced paper is a Mexican folk art. The authentic papel picado is made of tissue paper and then artisans perforate the paper with hammer and chisel to create the elaborate designs.

Significance of Papel Picado

This paper is not exclusively used for Day of the Dead. It can be used to celebrate other festivities and religious holidays but is most commonly seen around this time of year. For Day of the Dead the significance of this paper takes on a different meaning. The hanging papel picado represents the wind and the fragility of life.

Pan de Muerto

…or bread of the dead is a type of pastry commonly found this time of year. It is a sweet bread made with anise seeds. Our pan de muerto has anise seeds and orange blossom as well. The top of the bread is decorated with dough skulls and bones and arranged in a circle to represent the circle of life. If you have never tried pan de muerto stop by the bakery to try some. We will begin selling it Saturday, October 20th!

Want more info on Dia de los Muertos?

Check out this National Geographic article on the top 10 things to know about the Day of the Dead!

It is made differently by each cook but has some ingredients you wouldn’t expect in a bread pudding – cheese and peanuts! Traditionally the bread used is the bolillo (similar to a French baguette) and when combined with raisins, cinnamon, cheese, and peanuts, the result is a delicious and unique blend of sweet and savory.

This recipe comes straight from Saltillo, Mexico – from the kitchen of my mother. It is a favorite of mine, one I made for the first date night with my wife!

You will need

• 4 bolillos or a large French baguette
• 1 package of Queso Fresco, sliced (found at most grocery stores)
• 1/2 cup of raisins
• 1/2 cup of peanuts (or almonds)
• 1 stick of cinnamon
• 1 cup of dark brown sugar or 3 piloncillos (cone shaped pieces of cane sugar)
• Coffee and/or milk (optional)

Instructions

1. Preheat oven to 350F. Coat a 9×13 baking dish with butter or coconut oil.
2. Boil 6-8 cups of water with cinnamon and brown sugar for about 15-20 minutes.
3. Meanwhile, slice bread into about ¾ inch slices and brown in a skillet with the oil of your choice.
4. (You can also toast it, or leave your fresh bread out for a day or two to dry).
5. Place bread in baking dish and sprinkle half of each of peanut and raisin on top. Cover with a cheese layer. Create a second layer of bread, peanut, raisin and cheese.
6. Taste syrup and add coffe and/or milk as desired. Pour your syrup over the bread until the bread is soaked and liquid is about halfway up the pan.
7. Cover with aluminum foil and bake for about 30 minutes.

Makes 8-10 servings