Our Menu

A rich, buttery bread topped with a sweet cookie-dough crust scored to look like a seashell, which is where the name comes from. The technique traces back to French viennoiserie brought to Mexico in the 1800s, reimagined over generations into something entirely its own. Available year-round.

Scented with orange blossom, this soft enriched bread is baked for Dia de los Muertos. The bone-shaped dough on top represents the departed, and the round form symbolizes the cycle of life. Traditionally placed on ofrendas alongside marigolds and photographs. Available October through November.

A ring-shaped enriched bread decorated with candied fruits and a sweet cookie-dough crust, shared on Three Kings Day. Traditionally, a small figurine is hidden inside and whoever finds it hosts the next gathering. Even without one, cutting into a rosca is always an event. Available December through January.