Pan dulce is the sweet bread that anchors Mexican and Latinx cuisine and its people in culture, tradition, nostalgia and history. In Mexico, pan dulces like, coricos, marranitos, and conchas are served with coffee as a breakfast ritual.

Panaderias are often in abundance and punctuate blocks and neighborhoods, their presence forming core memories. For Diego Hernandez of La Pana Bakery, which is named after a slang term for panaderias, "pana," growing up baking inside of one was a way of life for him and his family in Oaxaca, who came from a family of bakers. Now Hernandez infuses French pastry into his menu at Pana with Mexican techniques. Many panaderias in the United States pay homage to family, like Raquel Goldman’s Norte 54. Or are family-run, like Delicias Bakery and Some, who lead the way for vegan pan dulce, reconnecting vegan eaters to traditions lost to milk and butter. These bakeries often aim to use whole, quality, seasonally and locally available ingredients as a more responsible practice, like Gusto Bread, which also leans heavily on Indigenous Mexican ingredients.

Panaderias, and contemporary American pan dulce, is heralding a new era of sweet breads, one that establishes place, geographic location and seasons. And in the same breath, ushers in flavors unique to location, and bespoke to the baker.

Chicago, Illinois

Pan Artesanal is what happens when French pastry and Mexican culture collide in flour and butter. Owned by sisters Lizette and Marisol Espinoza, this panaderia is stocked with regulars like conchas and pan de rancho, to pastries with a twist like croissants filled with chile relleno, cheesecakes inspired by Gansitos, and even slices of cake layered with duvalin-like fillings. Pan Artesanal sells Marisol’s pan dulces from open to sell-out. So when visiting this Chicagoan panaderia in the neighborhood of Logan Square, make sure to stay up-to-date on offerings via its Instagram.

Brooklyn, New York

Nestled in Brooklyn neighborhood Crown Heights, chef-owner and operator, Eric See brings to New York a taste of his home state, New Mexico in the shape of his lauded cafe, Ursula. His burritos may be the most coveted item on See’s menu, variations delight eaters with hash brown and green chile, but you’d be doing yourself a disservice to not try his repertoire of pastries. With a background in pastry, his sweets shine with a sparkle that nods to technique, culture and pride. From rose water conchas to arroz con leche, and lavender-pecan Mexican wedding cookies, See’s pan dulce treats are sure to delight.

Pittsburgh, Pennsylvania

There aren’t very many panaderias that will slice their pan muerto in half to sandwich in Nutella, whipped cream and fresh fruit — but Panadería Jazmin in Mt. Lebanon, Pittsburgh jumps to the cut. It’s not the first pan dulce they cut open to stuff. In fact in September they sliced open a Mexican flag-colored concha to fill with chicken mole. Owners Jose Flores and Jazmin Hernandez originally hail from Toluca, Mexico, and always dreamt of having a pananderia, which opened its doors in September last year — on Mexican Independence Day. Hailed as Pittsburgh’s first panaderia, this business began by word of mouth, and from such demand, has grown into a nook of fresh artisanal pan dulces that are at once classic offerings and creative spin-offs.