Chef Alex Peña guides you through creating one of Mexico's beloved cakes, the Cortadillo Rosita. Learn the creaming and aeration techniques that result in a light, tender crumb, and the proper order ...

Master the recipe for one of the oldest cookies in the Mexican bakery showcase, and a featured recipe in Chapter 11 in The ...

Learn to build all the key components for Puebla’s iconic sandwich, the cemita poblana. Bake sesame-topped cemitas, cook up ...

The cemita poblana is a beloved sandwich from Puebla, built on a sesame-crusted roll that reflects both tradition and regional identity. The word cemita traces back to acemite, an old term for wheat ...

These mini chocolate cakes are a quiet reminder of why chocolate remains such a timeless favorite in the bakery. Baked in individual hamburger bun pans, these mini chocolate cakes create a shape that ...

A modern interpretation of the traditional rosca de reyes, these mini roscas combine classic holiday symbolism with contemporary flavor. The dough is enriched with browned butter, which brings a ...

Learn how to calculate ingredient costs and baker’s percentage like a professional. Walk away with a clear understanding of how to convert between measurement units, determine pricing, and apply cost ...

For the first time, Chef Alex Peña brings the artistry of pan dulce into your kitchen, sharing a collection of carefully guarded family bakery recipes and time-tested techniques. The Mexican Bakery ...

August 10th is National S’mores Day, and this recipe continues our tradition of celebrating pan dulce with playful creativity. Bringing together Mexican baking and summertime flavors in one nostalgic ...

Rooted in the Andalusian city of Seville, the polvorón Sevillano is a timeless shortbread made from just a few ingredients: flour, shortening, and sugar. Traditionally cut into circles and dusted with ...