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.
Upon first taste, you might be thinking “they have mistaken my order for a dinner roll!” As one of our owners, Adalberto, advised his Indianapolis-raised wife as she reached for the jar of honey: Yes it’s different. But just sit back and savor the flavor and texture of a good piece of bread with a glass of milk or a cup of coffee.
After a few dips of honey, she took his advice and was glad she did. The more she ate the bread, the more she enjoyed the subtle anise flavor and at the end she asked for another piece!
The variation of flavors and sweetness is a hallmark of the pan dulce name. Whether you are in the mood for something sweet (think apple empanada) or need a break from sweets but are still craving a treat when the holidays are over, there is a pan dulce out there for everyone.
This form of La Sema, made with anise and sugar, was developed in Nuevo Leon, in the northern region of Mexico. Not to be confused with a similar, but more savory dinner bread know as cemitas originating in Puebla and containing sesame seeds.