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! The concha is in stock daily.
The Concha is the perhaps the most iconic Mexican pan dulce (sweet bread). The name is given due to its similarity to a seashell (concha is translated to seashell). The concha is covered with a cookie like topping which may have a touch of vanilla or chocolate.
The name concha is typical in most regions of Mexico, but a few also call them by different names (in Veracruz, “Bombas”).
Originally it was the Spanish who introduced wheat to Mexico, with unsweetened bread, namely in the form of the Eucharistic wafer of the Catholic Church.
Legend has it that a local church official dipped his bread in hot chocolate and from there the idea of sweet bread took off!
Different sources estimate there is now between 500 and 2,000 different varieties of pan dulce in Mexico!
