Mexico City’s culinary offerings are abundant, ensuring visitors never run out of things to try. While its savory cuisine usually captures most diners’ attention, don’t overlook the sweet offerings. In fact, if a waiter offers you “sweet bread,” say yes. Chances are he’s referring to pastry, as it’s the literal translation of pan dulce.
Conchas (brioche-like dough topped with a sugary vanilla or chocolate crust) and pan de muerto (made exclusively around the Day of the Dead) are some of the most traditional, but there are plenty of other treats to keep your sweet tooth happy.
Here is a list of five places to find some of Mexico City’s best pastries.
Panadería Rosetta’s legendary guava rolls are an Instagram sensation, but you need to taste them in real life. Walking down Colima Street in the trendy Roma neighborhood, you’ll know you’ve arrived at the bake shop once you see the line of expectant customers. The spot is tiny but has a seating area on a wooden terrace. You’ll have a better chance of scoring a table if you go midweek, but there’s always the option of asking for takeaway.
Acclaimed chef Elena Reygadas first became known for her nearby restaurant Rosetta, but has quickly expanded her culinary empire to include two bakeries in Roma, three restaurants and cafés in the Roma, Condesa and Juarez neighborhoods (Bella Aurora, Lardo and Café Nin, respectively) and a bar on the second floor of her flagship restaurant.
This artisanal bakery’s location in the upscale Lomas de Chapultepec neighborhood has been garnering fans since it opened in 2016. It wasn’t until 2023, though, when it set up a second store in the more central Condesa, that the rest of the city fell in love with these sugary creations.
There are several winners among young pastry chef Odette Olavarri’s immaculate display of pan dulce, starting with the Ferrero Rocher-coated croissants. She’s been known to make pan de muerto croissants during the Day of the Dead and innovates constantly through seasonal products alongside what have now become Odette staples.
Those who like speakeasies will be delighted with this new bakery in Roma. Known as a speakeasy bakery, Panadería Gala is hidden in a cozy kitchen at the end of a long corridor. On arrival, you ring a doorbell and are escorted to a table where you can taste freshly baked bread straight out of the oven.
Chef Eduardo García, from heralded Máximo Bistrot and Lalo, is said to spend most of his time at Gala, where the bread for all his venues is baked. You’ll find traditional pastries like conchas and pain au chocolat (called chocolatines in Mexico). Still, the frangipane (made from almond paste) and chocolate cruffins (a hybrid between a croissant and a muffin) are worth the calories. Given the place’s clandestine nature, arrive early (it’s only open from 8 a.m. to 3 p.m.) and don’t set your heart on any particular pastry — availability is based on what’s being baked that day.
This small and often-crowded bakery in Condesa specializes in sourdough and rustic bread but also has toasties, baguette sandwiches and BLTs. With only eight tables, it’s best to visit during the week. Still, its empanadas, pain au chocolat and orejas (elephant ear-shaped puff pastries with butter and sugar) can be easily enjoyed as you stroll through the leafy neighborhood. Saint’s coffee is also excellent.
This French-style bakery is owned by Ana Melissa and creative pâtissier Daniel López.
Six years in the making and a pandemic later, Marne opened its doors in the Cuauhtemoc neighborhood before relocating to its home in San Miguel Chapultepec. Paco González, who used to run the coffee program for Enrique Olvera’s entire restaurant group, including the well-respected Pujol and Eno, helms the bakery and specialty coffee shop. At Marne, González is both the founder and barista, and he can be seen carefully preparing coffee using different techniques and beans.
Besides great coffee, Marne serves tempting pastries and is known for its pain au chocolat and maritozzi (Italian brioche buns filled with custard cream and sprinkled with sugar).
