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! Call store for availability.
A light pan dulce for this chilly week, the laurel takes its name from the shape of the victory laurel wreath. In some parts of Mexico it is known as the cuello, for its similarity to the collars worn by the Spanish during the colonization of Mexico.
While the shape is taken from the Spanish, the type of dough this pastry is made from originates from the French puff pastry. (See Week 5 – Oreja). The puff pastry is layers of dough and fat and when in the oven, the water in the dough turns into steam and delicately puffs up each layer.
The Mexican variation is called Apastelada and is made slightly different. The concept of thin layers with something in between is the same, but instead of butter, flour is placed in between the layers. Still the pastry rises, but in a more compact way.
This pan dulce is a completely new and Artisan Bakery original creation! So new in fact that we haven’t had time to give it a properly creative name, so we’re just calling it like it is – Fig..Danish. The Danish style bread (Week 6) with the same figs (but chopped) which are traditionally used in the Rosca de Reyes bread at the beginning of January (hope you tried Week 26!).
Grab your coffee, tea, or hot chocolate and…