Pan dulce comes in many different forms, from the highly decorative to the deceptively simple, but it's all equally delicious and comforting. Below, find just a small sampling of the many kinds of pan dulce you can find in the City of Angels (and of bakeries).
All photographs by Henry Cram and Justin Cram.
Cocada
Also known as a coconut macaroon, this golden and crisp treat is made with shredded coconut, egg whites, sugar and vanilla. From La Monarca Bakery & Cafe.
Concha
A concha (or conchita) is a round bun covered with a light crust made of sugar and fat that's molded or cut to resemble a seashell. The crust on the top can be flavored with the traditional chocolate and/or vanilla, but many variations exist. From La Monarca Bakery & Cafe.
Cuernito
Sometimes called a cuerno, this layered delight is the Latin American response to the French croissant. It can be plain, filled or simply drizzled on top. From La Monarca Bakery & Cafe.
Cuerno con Ajonjolí
This Guatemalan relative of the cuernito comes dressed in sesame seeds. From Pacific French Bakery.
Danés
This flaky pastry is similar to Danish puff pastries and is topped with fruit preserves or cream filling. From La Monarca Bakery & Cafe.
Margarita Fresa
Large and crumbly, this buttery cookie is filled with strawberry preserves. It's also available with lemon filling. From Pacific French Bakery.
Nixtamal Queen
This version of the French kouign amann, with its shiny and caramelized exterior, contains masa made with heirloom corn. From Gusto Bread.
Oreja
This flaky creation made of caramelized puff pastry is the Latin American version of the French palmier. From La Monarca Bakery & Cafe.
Pan de Maíz
Subtly sweet, this cornbread is made using heirloom corn and honey. From Gusto Bread.
Pastelito de Guayaba
This colorful pastry is filled with guava paste and sprinkled with sugar. From Pacific French Bakery.
Pegadito
This sweet and spongy roll is also known as a "mojicón" and could honestly work as a pillow. From Pacific French Bakery.
Quesadilla
A moist, tender pound cake enriched with cheese and decorated with sesame seeds. From Pacific French Bakery.
Semita Pachita
A rectangular slice of a cake-like bread filled with fruit preserves and sprinkled with crispy caramelized sugar. From Pacific French Bakery.
Sourdough Concha
A twist on the common concha, this specialty bun with a cocoa top is made using "masa madre" or sourdough starter, which gives it slight tang. It's perfect enjoyed on its own or dipped in some coffee or hot chocolate. From Gusto Bread.
Torta de Azúcar
A decorative, rounded bun from Guatemala featuring granulated sugar on top. From Pacific French Bakery.
This article is part of a collection of stories exploring the ways pan dulce has been a part of the Southern California sweetscape, connecting us to deeply-rooted traditions and the flavors of home. Find more stories in the pan dulce universe in this collection.
Story written by Juliana Duque Mahecha. Additional text by Victoria Gonzalez. Audio and Video by Paula Kiley. Photography by Justin Cram, Henry Cram and Paula Kiley. Edited by Carren Jao, Carla Pineda and Victoria Gonzalez. Special thanks to Carla Pineda and Melissa Arellano for pan dulce delivery.
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