LA Magazine recently did a story on the “top 20” bakeries of Los Angeles. As usual, their tastes run a bit skewed from mine and squarely on the side of the American taste for desserts and sweets, so no Mexican Panaderias made the list. I had a friend who was crazy into baking and she didn’t “understand” pan dulce, since she was comparing it to cakes and pies and thought it wasn’t sweet enough. I tried to explain the concept and offered her some fresh examples from El Gallo, but it was of no use. I’d offer some to LA Mag but I expect the results might be the same.
It’s okay though, I don’t make my eating decisions based on that magazine. And for 60 years, neither have many East Los residents that have considered this the go-to bakery for pan dulce and a good source for teleras, that required pan for a proper torta.
I stopped by today for a quick look at their 60th year celebration. Click ahead for a few pics.