Why Conchas Taste Better Warm

We start mixing before sunrise. The first tray of conchas comes out around 6:30 AM, and by the time we open the doors at 7 the sugar shell is still crackling.\n\nThat shell is made of sugar, butter and flour pressed onto the dough before baking. Fresh out of the oven it holds a delicate crunch against the soft bread underneath. A few hours later the moisture from the bread softens it — still delicious, but different.\n\nIf you want that contrast, come between 7 and 10 AM, or catch our second bake in the early afternoon.