The Mexican Bakery is more than a cookbook—it’s a tribute to generations of bakers and an invitation to carry their ...

Rooted in the Andalusian city of Seville, the polvorón Sevillano is a timeless shortbread made from just a few ingredients: flour, shortening, and sugar. Traditionally cut into circles and dusted with ...

Coricos de maiz 🇲🇽- masas quebradas crujientes ~ polvorones or tacuarines as they are referred to in the state of Sinaloa, Mexico 🇲🇽 These corn polvorones gained their name and popularity on the ...

“Baking is the most rewarding part of my culinary experiences.” ...

Conchas 🇲🇽 ~ masas fermentadas ~ bizcocho...the dough is similar to that of a French 🇫🇷 brioche with the addition of coarse ground cinnamon. The concha gets its name from the cookie-like topping ...

To me the Rosca de Reyes recipe is more than just an adjustment on ratios when compared to the Concha or Bizcocho dough. It brings memories that go back to January 6, 1998. I’ll share that story with ...

Flourless Chocolate Torte ~ flour provides not only structure but a consistent viscosity during the mixing stages of a cake batter. By removing the structural ingredient the final product becomes ...

“Baking is the most rewarding part of my culinary experiences.” ...

“Baking is the most rewarding part of my culinary experiences.” ...

The #thermomix, designed for everyone from a #homebaker making #empanadas or #desserts, to an R&D scientist targeting a desired water temperature, ingredient measurement and final dough weight. Not ...

It was always during the holiday season where membrillo or quince made it’s annual debut in the empanada showcase at my family’s old bakery. Membrillo strips are one of the main and key components ...

🇲🇽 Chilindrina con grageas 🥳~ masas fermentadas ~ the gragea are utilized as decorations over many varieties of breads and pastries...a symbol of celebration 🎉 a birthday 🎂 or the welcoming of ...