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

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 ...

Chef Alex will walk you through the A-to-Z process for preparing pan fino dough, delicious fillings, and traditional shaping techniques to create elotes, cuernitos, troncos, and empanadas that rival ...

Discover the history and artistry behind rosca de reyes. Chef Alex walks through dough development and decoration, from mixing to the finishing touches. Learn three delicious variations, including ...

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 ...

Building on the heritage of the original pan de muerto, a traditional sweet bread baked in honor of Día de los Muertos, we've added a blend of pumpkin puree, cinnamon, nutmeg, and cloves, transforming ...

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 ...

At the family bakery, laminating doughs was always a labor of love. We didn’t have a dough sheeter back then. Every fold was done by hand, using nothing more than a rolling pin and a rhythm passed ...

While developing this recipe, I reflected on a trip to Frankfurt in 2018, where I sipped on the region’s famous Apfelwein — a cider-like fermented apple drink served chilled in small ceramic jugs.