Fresh from the oven, ready for pickup

Pillowy sweet bread crowned with our signature shell topping in vanilla, chocolate, or strawberry.

Crisp golden crust, airy center. The heart of a great torta.

Soft, wide roll with three signature grooves — perfect for pressed sandwiches.

Caramelized puff pastry palmier, shatteringly crisp and lightly sweet.

Flaky turnover filled with slow-cooked pineapple, finished with sugar.

Buttery crescent-shaped sweet bread dusted with sugar.

Tender Mexican breakfast muffin with a golden dome and vanilla aroma.

Half-dozen crumbly shortbread cookies rolled in cinnamon sugar.

Soft molasses and piloncillo gingerbread pigs — a nostalgic classic.

Sponge cake soaked in three milks, topped with whipped cream and cinnamon.

Silky caramel custard, made in-house every morning.

Ready-to-go round cake with buttercream finish. Serves 6–8.

Two-layer cake with your choice of flavor and filling. Serves 18–22.

Clay-pot coffee simmered with cinnamon and piloncillo.

Espresso and steamed milk with house vanilla syrup.

Chilled rice and cinnamon drink, lightly sweetened.

Hibiscus agua fresca, tart and refreshing.

Traditional Three Kings bread with candied fruit. Available in January.

Orange-scented sweet bread for Día de los Muertos. Available in the fall.

Twelve assorted pan dulce chosen by our bakers — the best way to try everything.

Six conchas, six bolillos, a half-dozen empanadas, and a half-gallon of horchata.