"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
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.
They recommend it:
"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
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.
They recommend it:
What are you into?
- Artisanal Mexican bakery
- Sourdough conchas
- Abuela's recipes
- Croissant door handle
- Woodside