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The cookie section at Pastelería Ideal.
The cookie section at Pastelería Ideal.
Daniela Galarza

9 Great Bakeries in Mexico City

Out of the thousands of bakeries and pastry shops in DF, these are the best

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The cookie section at Pastelería Ideal.
| Daniela Galarza

Mexico City's bakery tradition goes back centuries; Every neighborhood has a go-to panadería or pastelería. Some of the biggest ones (Pastelería Ideal) and major chains (El Globo) are more fun to wander through than eat at, but there's a reason to visit each of these shops. If not for the glittering display of sweets, go for the exquisite flavor of a well-made concha, a rare but beautiful thing.

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Located inside the Hyatt Regency in Polanco, at first glance this looks like a French patisserie. However, the chefs are using local ingredients in creative ways and the breads, breakfast pastries, cakes, candies, and cookies are some of the best in town.

Daniela Galarza

This is a Japanese-owned bakery that's making French pastries in Mexico. The cultural collision means a greater attention to detail and complex flavor profiles. Pans de muerto are enhanced by a thick coating of sugar; danishes are flavored with lime and mango; and conchas are shaped to look like Hello Kitty.

Daniela Galarza

Da Silva

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A European-style bakery with Portuguese influences, including traditional pasteis de nata, Da Silva has several locations, each with a different selection of breads and pastries. The breakfast pastries and cookies are especially worth seeking out.

Daniela Galarza

Pastry chefs and owners Estefania Robles and David Müller bring Latin and European sensibilities and flavors together at this charming Condesa bakery and cafe. The fig cake, in season, pairs well with either a glass of wine or cup of coffee. The chocolate artistry is some of the finest in town.

Daniela Galarza

El Globo

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Part of a large chain, El Globo operates in the same vein as Pastelería Ideal. Every location can be counted on for a dizzying collection of breads, cookies, pastries, jello-based desserts, flans, and cakes. The savory pastries and whole grain breads tend to be more flavorful than the overly sweet pastries and cakes.

Daniela Galarza

Fournier Rosseau

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This tiny bakery in Roma makes excellent flan, though most patrons pop in for the almond and chocolate croissants.

Daniela Galarza

Panadería Rosetta

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Chef Elena Reygadas operates two locations of this shop and cafe, which by many accounts, is Mexico City's best bakery. Though much of the technique is rooted in European tradition, pulque bread, guava danishes, and chocolate-vanilla conchas mean Rosetta is, at heart, a Mexican bakery.

Daniela Galarza

Pastelería Ideal

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This place is fantastical. It's a critical mass of breads, pastries, desserts, and cake, and they're displayed everywhere you look, wall to wall and floor to ceiling. Though the mass production cuts into the quality, they're all made fresh daily. Don't miss the second floor, where wedding cakes are lined up in a sort of museum of sugar.

Daniela Galarza

Pastelería Suiza

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One of Mexico City's oldest bakeries, it offers the variety of Pastelería Ideal but not the volume, which means there's slightly more attention to detail. The pans de muerto, filled with a thick vanilla cream, are especially popular.

Daniela Galarza

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Amado

Located inside the Hyatt Regency in Polanco, at first glance this looks like a French patisserie. However, the chefs are using local ingredients in creative ways and the breads, breakfast pastries, cakes, candies, and cookies are some of the best in town.

Daniela Galarza

Bimmy

This is a Japanese-owned bakery that's making French pastries in Mexico. The cultural collision means a greater attention to detail and complex flavor profiles. Pans de muerto are enhanced by a thick coating of sugar; danishes are flavored with lime and mango; and conchas are shaped to look like Hello Kitty.

Daniela Galarza

Da Silva

A European-style bakery with Portuguese influences, including traditional pasteis de nata, Da Silva has several locations, each with a different selection of breads and pastries. The breakfast pastries and cookies are especially worth seeking out.

Daniela Galarza

Duo

Pastry chefs and owners Estefania Robles and David Müller bring Latin and European sensibilities and flavors together at this charming Condesa bakery and cafe. The fig cake, in season, pairs well with either a glass of wine or cup of coffee. The chocolate artistry is some of the finest in town.

Daniela Galarza

El Globo

Part of a large chain, El Globo operates in the same vein as Pastelería Ideal. Every location can be counted on for a dizzying collection of breads, cookies, pastries, jello-based desserts, flans, and cakes. The savory pastries and whole grain breads tend to be more flavorful than the overly sweet pastries and cakes.

Daniela Galarza

Fournier Rosseau

This tiny bakery in Roma makes excellent flan, though most patrons pop in for the almond and chocolate croissants.

Daniela Galarza

Panadería Rosetta

Chef Elena Reygadas operates two locations of this shop and cafe, which by many accounts, is Mexico City's best bakery. Though much of the technique is rooted in European tradition, pulque bread, guava danishes, and chocolate-vanilla conchas mean Rosetta is, at heart, a Mexican bakery.

Daniela Galarza

Pastelería Ideal

This place is fantastical. It's a critical mass of breads, pastries, desserts, and cake, and they're displayed everywhere you look, wall to wall and floor to ceiling. Though the mass production cuts into the quality, they're all made fresh daily. Don't miss the second floor, where wedding cakes are lined up in a sort of museum of sugar.

Daniela Galarza

Pastelería Suiza

One of Mexico City's oldest bakeries, it offers the variety of Pastelería Ideal but not the volume, which means there's slightly more attention to detail. The pans de muerto, filled with a thick vanilla cream, are especially popular.

Daniela Galarza

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