Join us for a tour of the sweet bread of Mexico, Latin and South America as we take a new pastry each week to discuss and share history, our favorites, and other fun facts!
Biscotti is to Italy as Pan Dulce is to Mexico. Yes indeed, you may be wondering how an Italian treat made it into a Latino bakery!
Our head baker, Alfredo, originally from Mexico, received training early in his career from European pastry chefs of France and Italy. This is one of our products that is Italian in origin, but Mexican in flavor.
Before you read on, give it a taste and see what you can identify! Ok….and it is…spiced dried fruit and peanuts! Topped off with chocolate of course. Typical biscotti is dunked in coffee (or milk!), so for this rich peanut flavor, try a dark roast coffee pairing.
A quick history on Italian biscotti in case you were wondering. The word itself is derived from the Latin biscoctus, which means twice baked. (Biscotti is baked, cooled, and baked again). The first biscotti was made in Tuscany, using almonds, in the 14th century. And, like many varieties of Pan Dulce, it is called different names in different regions of Italy. According to a story by Susan Russo of the Kitchen Window, it really took hold in the US during the 1990’s, being named “Cookie of the 90’s.”
Buen provecho!
