Alex Peña 7/3/22 Alex Peña 7/3/22

Conchas Arcoiris

I probably don’t have to tell you that these are perfect for Pride celebrations. For the brightest, most vibrant colors for your rainbow conchas, use “electric” or “neon” food coloring gel instead of the standard variety.

Alex Peña 2/9/22 Alex Peña 2/9/22

Picones

These dark sweetbreads are popular during the lent season and are native to the state of Jalisco, México. The dark sugar topping contains whole wheat flour, shortening, sugar, eggs, molasses, and baking soda.

Alex Peña 2/9/22 Alex Peña 2/9/22

Capirotada

My mother’s traditional Capirotada recipe, made using Bolillos. A recipe from the beautiful state of Chihuahua, México. And a twist using Picones, a sweetbread from the state of Jalisco, México. A popular sweet dessert dish for the Lenten Season.

Alex Peña 2/1/22 Alex Peña 2/1/22

Conchita Rosita

The soft, cloudy-like texture of the bizcocho crumb structure is complimented with canela mortajada (coarse ground cinnamon) and hints of vanilla notes.

Alex Peña 12/31/21 Alex Peña 12/31/21

Polvorón Hueco

An old world powder cookie that gained its name from the Spanish word polvo, which means dust or powder, hence the crumbly powder cookie consistency. The Polvoron Hueco provides a hueco internal crumb structure, meaning hollow in Spanish. Although the name was adopted in Spain, the polvorón dates back centuries, with Moorish roots that evolved from the Arabic shortbread Ghrayaba, meaning butter cookie. This is a favorite for many, we hope you enjoy making it at home.

Alex Peña 12/29/21 Alex Peña 12/29/21

Mantecada de Naranja

This handheld cake has a story that dates back over 200 years. A recipe that evolved over the centuries, as it traveled from the city of Astorga, Spain, across the Atlantic Ocean and throughout Latin America, leaving what we know today as the Mantecada de Naranja. A tender, orange flavored sponge cake, with a signature double peak and can now be baked in the comfort of your own home kitchen.

Alex Peña 12/5/21 Alex Peña 12/5/21

Empanada Repulgada

The Empanada Repulgada is named after the technique. The technique of pulling back (repulgar, in Spanish) the dough, while crimping the beautiful handheld, filled pastry. These empanadas are filled with pineapple filling from Bakersbodega Express.

Alex Peña 12/4/21 Alex Peña 12/4/21

Rosca de Reyes 12.2021

This beautiful wreath like crown cake is representative of everything from the hiding and discovering of the child, to the crosses. They provide the perfect symmetry over the beautiful and special masterpiece.

Alex Peña 11/19/21 Alex Peña 11/19/21

Empanada de Calabaza

The empanada de calabaza is crafted using a sweet fermented dough called pan fino. The same dough recipe can be used to create a variety of different figures, such as elotes (corn), cuernitos (bull horns), troncos (tree trunks), just to name a few.

Alex Peña 11/17/21 Alex Peña 11/17/21

Bolillo de Piso

The bolillo de piso, traditionally shaped as a wheat berry, is a crusty bread roll, baked on the floor of a hot oven. There are a few critical steps through the process that require special care to the soft dough.

Alex Peña 11/1/21 Alex Peña 11/1/21

Tumbas - Pan de Muerto

The first day of November, it is known as El Dia de Los Inocentes (Day of the Children). In some regions of Mexico, the Pan de Muerto is decorated with white sugar to represent the deceased children on this day. The same sweet breads are decorated with red or pink sugar to represent the adult deceased on November 2nd, El Día de Los Muertos (Day of the Dead).