Mexican Bakery Introduces its Conventional Black Pan de Muerto with Totomoxtle Ash
San Antonio Mexican Bakery, La Panadería, is debuting a never-before-seen model of its beloved Pan de Muerto—made with handmade Totomoxtle Ash (burned corn husks)—out there for an especially restricted time, from October 24–November 2, solely in-store.
Introducing: Totomoxtle Pan de Muerto
This limited-release bread blends tradition, symbolism, and pure artistry:
Totomoxtle is the Nahuatl phrase for corn husk. The husks are hand-burned by La Panadería’s bakers to create an all-natural ash, which is then combined with sugar to present the bread its dramatic deep black shade—representing mourning and the symbolic cleaning of vitality from the previous 12 months.
Why Totomoxtle Pan de Muerto?
“With the fervour and creativity with which we make our bread, La Panadería honors and welcomes our deceased with a lot love and respect, awaiting their return to satisfy once more and keep in mind that a lot of our greatest moments collectively had been spent across the desk sharing bread.” — Azucena Nuño, Pastry Supervisor of La Panadería
“Día de los Muertos is a centerpiece of our Cultura. Pan de Muerto honors our beloved ones which are now not with us. After I see the Ofrenda and see my mom’s picture, my coronary heart melts. The Ofrenda all the time offers me the sunshine to proceed my journey.” — José Cáceres, Co-Founding father of La Panadería
The Totomoxtle Pan de Muerto will solely be available in shops as a result of complexity of its manufacturing. In the event you’re engaged on Día de los Muertos protection, or desirous about highlighting distinctive culinary interpretations of heritage traditions, this can be an ideal match. I’d be pleased to coordinate interviews with José or David if of curiosity.
About La Panadería
La Panadería, which focuses on making handmade bread and pan dulce impressed by Mexico’s Golden Period, or Epoca de Oro, additionally attracts affect from French, Italian and American breadmaking strategies. La Panadería’s distinctive strategy to breadmaking features a 48-hour fermentation course of that leads to artisan baked items in contrast to another. The eye to element and welcoming environment discovered at La Panadería have rapidly made the bakery and café a staple within the Alamo Metropolis.
