page_title: Mexican breads
section_title: Traditional Mexican bakeries
hierarchical_section_title: Mexican breads / Traditional Mexican bakeries
caption_attribution_description: English: Chocolate truffle cake from Ideal Bakery in the historic center of Mexico City
context_page_description: Mexican breads and other baked goods are the result of centuries of experimentation and the blending of influence from various European baking traditions. Wheat, and bread baked from it, was introduced by the Spanish at the time of the Conquest. The French influence in Mexican Bread is the strongest. From the bolillo evolving from a French baguette to the concha branching out from a French brioche even the terminology comes from France. A baño maría, meaning a water bath for a custard type budín or bread pudding comes from the French word bain marie. While the consumption of wheat has never surpassed that of corn in the country, wheat is still a staple food and an important part of everyday and special rituals. While Mexico has adopted various bread styles from Europe and the United States, most of the hundreds of varieties of breads made in the country were developed here. However, there is little to no baking done in Mexican homes; instead, Mexicans have bought their baked goods from bakeries since the colonial period.
context_section_description: Como pan caliente (like hot bread) is a Mexican expression that means that something is popular or in demand. Wheat bread is second only to the corn tortillas and its use can indicate social class and ethnicity. Mexicans do not generally make their own baked goods, even in the past when they generally made their own tortillas. White bread is most often consumed as part of street food such as tortas or as part of large meals as an alternative to tortillas. Sweet breads are most commonly consumed in the morning as part of breakfast or at night, as part of a ritual called "merienda," a small meal taken between 6 and 8pm, along with a hot beverage such as coffee or hot chocolate.
  The folklore of the panadero (bread seller) is a man on a bicycle balancing a large bread basket over his head. Though less common as it once was, it can still be seen in various locations. The most common way to buy bread is through small family bakeries located in the center of small towns or in strategic locations in neighborhoods, generally within walking distance. Often one of the family's routines is to send someone to the bakery at a certain time to get the freshest bread possible. The bread making sector is one of the most stable in Mexico, as it is a basic necessity, but it often struggles with efforts to control prices and the rising cost of production. The sale of traditional breads in supermarkets has also impacted neighborhood bakeries.
  Mexican bakeries often specialize in those who create cakes (pastelerías) and those that make white and sweet breads (panaderías) but there is overlap. The making of cakes in a pastelería is considered more refined, and those making "repostería" finer still, but in areas where there is more social strata, they are often segregated. The average bakery makes about a hundred varieties of breads through the year. The flour used is still made from the same category of wheat used since the colonial period, although cross experimentation with other varieties have modified the stalks to be more resistant to breaking. Most bakeries used commercially prepared yeast, but avoid preservatives with some bakers insisting that it spoils the taste of the products.
  Traditional Mexican bakeries have inherited a set up and work system from the colonial period. Baking bread is considered a trade, learned through apprenticeship although child labor laws have limited how this system can be put into effect. Baking jobs are hierarchical, with bakers able to advance as they acquire more stills. However, men dominate the making of baked goods with few exceptions. Female employees usually found at the counter in the front.
  The baking area is called the amasijo, from the word for "to knead." It is set in the back of the establishment. The back area contain various tables, mixers and other equipment, the most notable of which is the oven, usually set into one wall. These ovens can be gas or firewood. Older bakeries in small towns may have ovens large enough to walk into with the wood added from an outer door. The flour initially left to ferment with yeast is called madre (mother), and bits of this used to prepare various types of dough. The mixing and kneading of large quantities of ingredients is now done by commercial electric mixers. However, the final kneading in smaller batches is still done by hand by most baking businesses. Pastries are made by the most experienced bakers who have a higher status, often the master baker and/or owner of the bakery. The various stages of bread making occur at the same time in the different stations, with rising and already baked breads on racks in certain corners. These racks are usually of metal but some older wooden ones can still be found. Cleaning is a constant activity to keep up with the constant baking during shifts.
  When baked goods are ready, workers move them from the amasijo to the front of the shop on large trays that they place on shelves. In the self access system, customers take circular trays and tongs and select their breads. They take the tray full of their selections to a coun
caption: Chocolate truffle cake from the Ideal bakery in the historic center of Mexico City
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