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BakeryBakeryMasa Madre
Woodside
José Luis Flores ferments his conchas the old way—nearly two days with a sourdough starter—for a springy, lightly tangy take on Mexico's iconic sweet bread. The bakery also turns out tamales, tortas, and treats like banderillas with melted-sugar glaze.
Artisanal Mexican bakery
Sourdough conchas
Abuela's recipes
Croissant door handle
Tips
🥐"best concha I've tasted here or in Mexico's capital" (New York Times)
🍫cream-filled conchas come in vanilla and triple chocolate
🚪look for the croissant-shaped door handle
Masa Madre
WoodsideOpen
BakeryBakeryJosé Luis Flores ferments his conchas the old way—nearly two days with a sourdough starter—for a springy, lightly tangy take on Mexico's iconic sweet bread. The bakery also turns out tamales, tortas, and treats like banderillas with melted-sugar glaze.
Artisanal Mexican bakery
Sourdough conchas
Abuela's recipes
Croissant door handle
Tips
🥐"best concha I've tasted here or in Mexico's capital" (New York Times)
🍫cream-filled conchas come in vanilla and triple chocolate
🚪look for the croissant-shaped door handle
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