Second-generation bakers are rethinking what pan dulce can be If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy The pastry is made with totomoxtle (corn husk) ashes “Our pan mirrors the way communities of color hold on to our identities while adapting to new environments,” she says Your local bakery probably has its roots in France bakers are increasingly applying real craft and attention to Mexican baked goods like conchas and a variety of pan dulce sugary crusts appear in traditional flavors like vanilla and chocolate — and more experimental ones — marking a new era in which tradition and modernity converge often helmed by members of the Mexican and Central American diasporas are celebrating Mexican baking traditions and experimenting with flavors creating a new world of Mexican American pastry Mexican baking traditions have often been linked to European colonization, with French brioche touted as the parent bread of the modern concha “Mexican baking is a distinct art form deserving of appreciation in its own right While there may be overlaps and innovative fusions with traditional Eurocentric pastries I believe it is equally important for us as Mexican bakers to preserve the integrity of our traditional breads.” Mexican baked goods in America have long lacked the same integrity as their sweet counterparts found in their origin country. Caroline Anders, who owns Atla’s Conchas in New York with her husband Mauricio Lopez Martinez you can more easily find conchas of higher quality often handmade and baked in wood-fired ovens Painstaking attention is given to the process: letting the dough rise making sure the crackling top is the right consistency and ensuring it’s baked evenly into a rich “Usually the toppings are colorful because there’s food dyes but there’s no flavor in the topping.” Non-Mexican Americans haven’t been interested in specialty Mexican pastries the way they have French croissants and baguettes leading to a lacking representation of the richness of Mexican baking traditions Anders says the focus is on the quality ingredients used in Mexico “It’s not exactly the same as what you get in Mexico but it’s much more akin to that.” They also focus on using full-inclusion flour milled in-house with grains from local farms That might not look like what much of American baking looks like today but it also may be closer to older traditions in both Mexico and the U.S and it’s because there’s been an “increase in first-generation Latinx bakers who are proudly showcasing their cultural roots through their creations,” says Sibrian The ability to create pop-ups and garner a following on social media translates to a lower barrier of entry for showcasing baked goods No longer do you have to work your way through a professional kitchen — likely in a restaurant that isn’t representative of your culture — before you get a shot at doing your own thing That’s what inspired Mariela Camacho when she began baking conchas in Seattle in 2017 after completing baking stints in French and New American kitchens. “I was really tired of it. I was angry that it was taking so much of my energy and my creativity, and I wasn’t really building a future for myself,” she says. In starting Comadre Panadería she wanted to “make food that I want to eat and that I hope can make other people feel good.” But she’s not hemmed in by tradition allowing herself to be inspired by Texan ingredients like mesquite wood and prickly pears Most modern panaderías are taking flavor inspiration from other cuisines and traditions. Ximena Suarez of San Francisco’s Florecita Panadería began experimenting with conchas after quitting her marketing job in 2022, and from the beginning wanted to introduce non-traditional flavors, like chocolate chunk and strawberry hibiscus “I didn’t want to do any artificial colors so I experimented with things like matcha to get a really nice green color “I was thinking through different pastries I’ve tried and thought Enciso combines the baking techniques he loves and the breads and sweets he grew up with with a menu of traditional pan dulce and crusty While a liberal approach to the possibilities of sweet bread flavors has undoubtedly captured a wider audience for conchas, there are other reasons why conchas and Mexican bakeries are getting more attention. Enciso credits the influence of modern panaderías in the popular tourist destination Mexico City — like Panadería Rosetta — with both inspiring bakers and giving traveling American customers a taste for pan dulce And Suarez says the concha’s resemblance to Chinese pineapple buns and Japanese melonpan gives people another frame of reference Suarez notes that she’s begun getting wholesale orders from cafes that don’t traditionally have Mexican clientele where her conchas are displayed next to French pastries “I feel like conchas were in their own space for a long time,” she says “It’s bringing communities and families together.” She says they’re selling about 1,000 per day Camacho hopes that the increased availability of quality inventive conchas will also lead to increased visibility for the labor and skill it takes to create them can accept that sometimes you have to charge $5 for a concha,” she says “I hope our own people respect the craft and the difference that we’re trying to make in this industry and pay what the food realistically needs to be.” The rise of these bakeries is also about community Everyone I spoke to shouted out other bakers across the country; Camacho says Gusto serves some of her favorite conchas and Anders says she and Martinez were inspired to open Atla’s after seeing other pan dulce pop-ups online “The mutual support we provide one another in pushing creative boundaries is clearly reflected in our pastries,” says Sibrian That mutual respect and support creates a domino effect have an opportunity to fall in love with pan dulce first-generation and diaspora bakers see that there is space for them to give people fresh ideas of what we can do,” says Enciso The freshest news from the food world every day The Las Conchas Fire began at approximately 1 PM on June 26 In its first 13 hours it burned over 44,000 acres or almost an acre a second Over the next weeks it grew to over 156,000 acres and became the largest wildfire in New Mexico history The fire started with a tree falling onto a power line Once it began the extremely flammable vegetation from a record breaking dry year allowed the fire to grow quickly pushed by strong winds toward the east and into the park All the major watersheds within Bandelier were heavily impacted by the fire including Frijoles Canyon where the visitor center and main visited archeological sites are located Over 75% of Frijoles Canyon lay within the fire's footprint Download the NPS app to navigate the parks on the go Adam Barraza Robert Samarron SAN ANTONIO – A section of the River Walk in downtown San Antonio just got a little more colorful and looks a lot tastier than before Local artist Nicholas Monroe has turned some of the umbrellas next to the water into giant conchas making things ridiculously bigger than what you see in real life,” said Monroe who has worked on turning highway support beams under I-37 into giant crayons says he wants tourists to see just how fun San Antonio can get or a memory of childhood or creation or inspiration I think it’s rooted in the present moment,” Monroe continued Tourists in town have already started to notice the new work as they make their way through the River Walk Some of them had the chance to share their thoughts with KSAT and I think it looks nice,” said Michelle Angel from Cincinnati “They’re really beautiful and charming,” said Miranda and Rhys Berdahl from Casper it’s definitely the feel of culture and arts and that’s something that’s been awesome to see The concha umbrellas are set up in front of the Alamo Biscuit Company and Panaderia near the Riverwalk Lagoon Copyright 2025 by KSAT - All rights reserved Adam Barraza is a photojournalist at KSAT 12 and an El Paso native after earning a degree from San Antonio College and the University of the Incarnate Word He’s also a diehard Dodgers fan and an avid sneakerhead Email Newsletters KSAT RSS Feeds Contests and Rules Contact Us KSAT Internships Careers at KSAT Closed Captioning / Audio Description Public File Current EEO Report Terms of Use Privacy Policy Do Not Sell My Info FCC Applications Copyright © 2025 KSAT.com is managed by Graham Digital and published by Graham Media Group Share on FacebookShare on X (formerly Twitter)Share on PinterestShare on LinkedInLAREDO (KGNS) - Prepare for a weekend of delicious treats and exciting festivities as the 7th Annual Concha Fest returns this Saturday at Pan American Courts & Frontera Beer & Garden (3301 San Bernardo) from 7 p.m The festival will feature a variety of vendors offering delicious creations with conchas as the star ingredient—including a unique brisket sandwich on a special concha That’s not the only tease vendors and organizers say will be part of the festivities hinting at even more surprises to the celebration is bringing an exciting selection of treats including Oreo and strawberry crunch conchas along with traditional sweet breads and new creations for the bakery competition Luis Zavala of Quickie Bakery shares why the concha remains a fan favorite but the love that goes into making them,” Zavala said and the fact that you can be so creative with conchas makes them special.” an art exhibit featuring concha-inspired works will also join the festival lineup encourages everyone to join in on the fun: “Don’t be self-conchas!” For more headlines, click here Share on FacebookShare on X (formerly Twitter)Share on PinterestShare on LinkedInPHOENIX (AZFamily) — It’s tradition mixed with contemporary takes on the classics. Cocina Adamex pairs old-school recipes with a super-sized take on a fan favorite: conchas bigger than your head The restaurant opened near 7th Avenue and Fillmore Street two years ago after an unexpected ownership change “My husband and I started a construction company and the restaurant that had been here for 40 years contracted us to do a remodel in 2019 Zapata says the previous owner was ready to retire but didn’t want to leave her dedicated employees She credits those diligent and devoted workers as the key to their success I don’t know if we would have made it this far the longtime staff and seasoned recipes make Cocina Adamex feel like a part of the community it’s so important to welcome people and to feed them Nobody leaves your house if you did not feed them So that’s the idea that we want to incorporate here and make sure that including plates named after their regulars Those dishes range from huevos rancheros and chilaquiles to birria From the bright sign out front to decorations that welcoming atmosphere is apparent before you even take a bite All the recipes are made from scratch daily Zapata says they’re precise and detailed to ensure each forkful bursts with flavor She says green chili is one of the most popular: “We use the chili from Hatch and then you pair The other item gaining popularity in Arizona and across the country is the XL Concha have a lot of memories sitting around the table with loved ones sharing coffee and eating conchas and other pastries She decided to test out a super-sized version as a kind of birthday cake But it wasn’t until she started paring it with coffee that the XL Concha really took off The XL Concha is now served alongside a giant cup filled with two pots of coffee Zapata credits the idea to a social media influencer who helped teach her how to promote the restaurant and showcase their food The conchas are so popular that the restaurant now ships them out of state Cocina Adamex also experiments with the sweet bread offering an extra-large concha French toast Zapata insists it’s something you’re missing Cocina Adamex also serves other regular-sized traditional sweets like marranitos It’s recommended to order the XL Conchas a day in advance to make sure they make enough each morning the restaurant also offers catering services through a mobile food truck See a spelling or grammatical error in our story? Please click here to report it Do you have a photo or video of a breaking news story? Send it to us here with a brief description In La Hacienda Bakery on Houston's East Side customers load up tin platters with pan dulce — Mexican pastries One common denominator on each platter is a concha with orange sugar and a dollop of green One patron tells the owner that she ditched her diet and has been eating pumpkin-spice conchas every day for a week Since a TikTok video from the bakery went viral in October people have come from far and wide to get their hands on the specialty bread Another video posted by the bakery shows other customers testifying they've dropped their diets for it VIRAL RESTAURANT: Houston Vietnamese vegan restaurant goes viral in first video made by owner's 15-year-old son La Hacienda makes a unique creation it calls a concha rellena  Owner Leslye Rangel and her crew have been making conchas stuffed with sweet fillings for about five years but this month they attempted their first pumpkin-spice version fills a tray full of pumpkin-spice conchas Leslye Rangel gives directions to a caller who wants to order a batch of pumpkin spice conchas Anel and Cruzberto Ortega select from a variety of traditional Mexican pastries  at La Hacienda Bakery in Houston Keyla Martinez prepares an order of traditional Mexican pastries for a customer at La Hacienda Bakery in Houston and Marta Almaza process the orders  at La Hacienda Bakery in Houston Maria Ramirez waits with her daughter Sophia rings up thier order at La Hacienda Bakery in Houston sneaks a quick bite as she waits with her mother 2024 at La Hacienda Bakery in Houston.Kirk Sides/Staff photographerAmerican Halloween decorations double as el Día de Muertos 2024 at La Hacienda Bakery in Houston.Kirk Sides/Staff photographerThe pumpkin-spice conchas are big and soft The interior has a thin layer of a pumpkin spice filling similar to what you'd find in a pumpkin empanada rather than the shell form of most conchas The first video showing the pumpkin spice conchas has 130,000 views Rangel went on camera cutting into the pumpkin concha and that video has more than half a million views each pumpkin spice concha video has racked up tens of thousands of views They went from selling 50 conchas a weekend to at least 1,000 per day "I never in a million years would've thought that it would go viral and that people would drive up to eight hours to get it," Rangel said "It's bringing communities and families together." Customers have told her they've driven from Oklahoma they were selling out with two-hour wait times to buy but over the weekend they were hit by another big wave of business as they held an event in honor of all the community support They sold out on Saturday and didn't open until noon on Sunday as they recuperated watches as Keyla Martinez places a pumpkin spice concha pastry in a bag as she prepares an order or a customer Thursday 2024 at La Hacienda Bakery in Houston.Kirk Sides/Staff photographerThe concha rellenas are a signature for La Hacienda Bakery They started to fill them because it's a common complaint that conchas are dry  Rangel said they first started stuffing them with cream cheese pineapple strawberry and strawberry and cream Rangel's husband started tinkering with a pumpkin spice filling about three months ago giving away samples until they nailed down the right one "We wanted something different from any other bakery," Rangel said Rangel's mother has worked in bakeries since moving to the U.S Her mom and stepdad opened La Hacienda Bakery 12 years ago Rangel helped them on the business side from the beginning until a couple of years ago when she started to bake as well and Rangel is running the business with her mom Rangel's days are long as she works the day shift as a sheriff deputy and then evenings at the bakery She's been working at both jobs for 12 years Her husband owns a marketing and video production company that she is also involved in Rangel said she sometimes gets only three hours of sleep Alice Vasquez samples a pumpkin-spice concha with her brother Luis at La Hacienda Bakery in Houston "We were not prepared for so much success." She and her husband started posting regularly on TikTok eight months ago She sees that as proof that social media and marketing works she is getting ready to step back from her other job She and her mom want to open more locations, and they're working on nationwide shipping. In about three weeks, they've gotten about 1,000 requests to ship conchas to other states. Customers can sign up to be notified about when they'll be delivering La Hacienda is located at 180 Uvalde; 713-453-6465 La Hacienda Bakery serves a variety of Mexican foods and pastries including one of their best sellers Sonia GarciaTrending Food ReporterSonia Garcia is a trending food reporter for the Houston Chronicle. She can be reached at sonia.garcia@houstonchronicle.com. A Rio Grande Valley native, she previously was an editor and writer for the Austin digital news startup Austonia after graduating from Texas State University. She enjoys trying new restaurants in Houston, where she lives with her 14-year-old Chihuahua. "I don't ever see conchas like this ever," one customer said the family-owned bakery cooked up new Christmas-themed conchas: "La Hacienda Bakery's goal is to unite families and get them together," Leslye Rangel said "Especially now that we are in the holidays because we need to spread more love," The bakery is located at 180 Uvalde Rd in Houston Things you buy through our links may earn Vox Media a commission When Roberto Levinson was planning Ánimo he wanted to offer the full Mexican-breakfast experience There are chilaquiles — crisp and coated in guajillo salsa — sure but the first thing anyone sees when they walk into the shop is a display case of pan dulce and others fragrant with corn or coated in nonpareil sprinkles customers were sampling ratoncito de queso The breads are baked fresh every morning by a team of bakers led by chef Jonathan Barragan A delayed opening turned out to be something of a boon because it gave them time to perfect these recipes “We went to different bakeries around New York and looked at comparisons of how we can execute it the same or even higher,” he says are providing relief from the hype bakeries pushing croissant contortions and pastries designed more to be photographed than to be eaten The classic spots tend to stick to tradition, but newer arrivals are willing to expand the boundaries. Masa Madre old-fashioned doughnuts and baguettes alongside pan dulce like mantecadas (a sort of muffin) and the sandwich breads bolillos and teleras chef Jose Luis Flores’s concha that most stood out to me and made me understand why they’re so ubiquitous made with Cacao Barry Extra Brute or actual vanilla The secret — and stick with me if you’ve heard this before — is to focus on ingredients and traditional techniques “It’s basics that people lose along the way listing off the ways people might cut corners like swapping milk for water or shortening for butter ‘Why is the vanilla concha a little brown on top and not as white as the other bakeries?’ And I was like and it’s gonna be like snow white.’ I don’t want that whole grain) means their pastries have more heft and depth than some others (The sleeper hit may be their Mexican wedding cookie and enough citrus to make you feel like you just peeled an orange.) The idea that conchas might be an entry point for other ideas and pastries informs the approach at Ánimo the soft pound cake surrounded by a flakier ring coated in sugar; Garibaldis little upside-down cakes with apricot jam and a decorative layer of nonpareil sprinkles; and kekitos corn cakes that taste like they came straight from the field It might look like an egg tart to the untrained eye but it’s richer and unexpectedly creamy thanks to the condensed milk “There are so many different versions of pan dulce depending on the region and style of cooking We just want to introduce and showcase these more uncommon pastries.” By submitting your email, you agree to our Terms and Privacy Notice and to receive email correspondence from us The staff at La Hacienda Bakery are still working around the clock to make people’s pumpkin-spice-filled concha dreams come true La Hacienda Bakery has been making its rounds — literally The Houston bakery, located in a strip mall at 180 Uvalde Road in the Timberwood area, first went viral on TikTok in October for its seasonal concha rellenas, or stuffed conchas, which are loaded with a pumpkin-spice filling and shaped and colored orange just like a pumpkin Though it’s the first time La Hacienda has sold this type of Mexican sweet bread or pan dulce The conchas have garnered more than a million views on social media selling thousands of its pillowy pumpkin conchas a day with some diners driving up to 16 hours — and promising to fly in — just to score one They’ve become so popular that even ABC13 Houston had to get a taste, and on Thursday, October 31, owner Leslie Rangel delivered the pumpkin-spice conchas to New York, where they were featured on national news broadcast show Good Morning America (co-host and Houston native Michael Strahan seemed enamored) “We wanted to create something unique and different from any other bakery they’re going to love this,” Rangel told Good Morning America hosts A post shared by La Hacienda Bakery (@lahaciendabakery1) The pastries are so popular they now have a waitlist and Rangel says La Hacienda is working around the clock to make it possible to package and ship their conchas and other pan dulces The support has been incredible — “I never ever thought we would be here,” Rangel says — but the pressure has also been high Rangel has said on social media that the bakery has received countless messages and calls questioning about the conchas and the shop’s shipping operation “We never thought it was going to grow so big in a matter of days,” a tearful Rangel says in a video posted to Instagram where she apologizes for delays and thanks diners for support She says she’s had to think of hiring more bakers and staff to meet the demand but she’s assured people that La Hacienda Bakery staff are working around the clock to fulfill orders and stock the bakery with more conchas so they don’t sell out as quickly The bakery has given people a behind-the-scenes look at much of the process and experience on social media, with footage of staff stuffing the sweet bread with fillings and also the lively crowds that have gathered in anticipation to try them Rangel says she’s also extended the time that the pumpkin-spice conchas will be offered and people who signed up for the waitlist before October 31 will have first dibs on conchas moving forward fills a tray full of pumpkin spice conchas Thursday 2024 in Houston.Kirk Sides/Staff photographerA Houston bakery's pumpkin spice conchas were featured on "Good Morning America" this week as they continue to be an internet sensation host Lara Spencer spotlighted La Hacienda Bakery which went viral last month when it debuted pumpkin spice filled conchas that look like a pumpkin Custoemrs have driven up to 16 hours to try the conchas La Hacienda has been selling thousands a day CONCHAS: Customers are driving up to 8 hours for pumpkin-spice conchas from this viral Houston bakery As Spencer's co-hosts started mentioning a road trip to try them bakery owner Leslye Rangel walked out and presented two platters of the pumpkin spice conchas to the hosts She said the bakery wanted to create something different and that even non-pumpkin lovers will enjoy the bread A post shared by La Hacienda Bakery (@lahaciendabakery1) Concha rellenas, which are stuffed conchas, are unique to La Hacienda Bakery. This was the first year it made a pumpkin spice version. A TikTok video cutting open the concha now has more than half a million views "I never in a million years would've thought that it would go viral," Rangel told the Houston Chronicle was 6 when she moved from Mexico with her mom The bakery is located at 180 Uvalde. Customers should check its Instagram for updated hours before going Hidden on the first floor of Overland Park’s BOK Financial building is Aurora Cafe and Bakery well-crafted sandwiches and some seriously sensational pastries Husband and wife duo Javier and Kerrianne Nuñez bring both their culinary backgrounds to create a menu that you can’t go wrong choosing from but it’s Javier’s artisan conchas that steal the show Conchas are a Mexican sweet bread recognized for their seashell-looking cracked top who recently helmed Ibis Bakery’s bread program uses sourdough techniques that result in a softer locally milled Marion Milling’s whole grain flour adds another layer of flavor and depth funfetti and chocolate made with real cacao are just a few concha flavors in rotation but if you see the crème brûlée concha behind the pastry case It’s filled with vanilla pastry cream and coated with a glassy layer of burnt sugar that’s thin and fragile enough to give a pleasant crunch when biting into it Whatever your usual morning doughnut of choice is Kansas City magazine keeps readers updated on the latest news in twice-weekly newsletter.  Dish brings you food news and our critic picks.  The Loop offers exclusive news reports and our curated events picks KC restauranteurs and husband and wife duo Pam and Ted.. we help our readers celebrate our city’s triumphs tend to its faults and revel in the things that make it unique Emily joined Community Impact in August 2021 and is an education reporter for the northern Greater Houston area Emily worked for a small-town newspaper in El Campo she interned and freelanced for the Houston Chronicle and worked as a freelance photographer and writer in the Houston area A controversial fact about Emily is that she prefers sugar cookies over chocolate chip cookies She graduated with a print journalism degree from the University of Houston in 2018 There are so many delicious conchas in the Bay Area But because we featured only two bakeries for each bread style, I had to leave out a lot of great pastries. Conchas, and all they do for us, deserve better. The concha is a visual shorthand for Mexican identity, its seashell-like form adorning endless online art, handmade crafts and fashion accessories. It’s also a good snack any time of day. (Just a warning: The sugar shell can leave a mess if you’re wearing black pants and aren’t careful.) Anyway, the editors at the Chronicle’s Food + Wine team let me do a top conchas list, and here’s a small addendum to my panaderia guide: three excellent Bay Area conchas worth seeking out. want to share with friends over morning coffee 1560 Alum Rock Ave., San Jose. facebook.com/Mexicobakery I was pleasantly surprised by the vegan conchas at Forma Bakery along with their counterparts using real dairy The bread on the vegan versions is soft but on the denser side which allows you to savor the sugar cookie-like topping on the vanilla concha There really is no going wrong with any of Forma’s conchas 4920 Telegraph Ave., Oakland. formabakery.com The term “pillow-like” gets thrown around a lot when describing how soft carbs can be a Chinese bakery a minute’s walk from the 24th Street BART Station in San Francisco A Spanish-speaking worker told me the shop began to offer conchas some time ago because it was looking to offer a product to the Mexican and Latinx folks in the Mission similar to how Mexican bakeries will often feature Central American pastries You can find these conchas in a display case within arm’s reach of their cousin from Hong Kong: the pineapple bun Reach Mario Cortez: mario.cortez@sfchronicle.com Mario CortezFood ReporterMario Cortez joined The Chronicle Food & Wine team in 2022. He is originally from San Diego, where he contributed to local and online publications. He last worked at the Eureka Times-Standard, where he was sports editor and a staff reporter. Cortez was also a regular writer for Eater San Diego. He likes analog photography, playing soccer and, naturally, great food. Everything’s a little extra cuspy this week: Winter into spring distract yourself with heaps of conchas at Lyndale Avenue’s newest bakery Justine Jones is the Food & Dining Editor of Mpls.St.Paul Magazine Key Enterprises LLC is committed to ensuring digital accessibility for mspmag.com for people with disabilities. We are continually improving the user experience for everyone, and applying the relevant accessibility standards Log in to comment on videos and join in on the fun Watch the live stream of Fox News and full episodes Reduce eye strain and focus on the content that matters owner of pop-up Mexican bakery Colibrí Panadería makes conchas at the Massachusetts Avenue Project shared kitchen Emily Gonzalez was standing over a stainless steel work table baking a tray of conchas. The sweet Mexican brioche-like rolls, topped with a thin and crumbly layer of sugar cookie, are a specialty of her pop-up bakery, Colibrí Panadería She painted a layer of water onto the unbaked rolls strawberry-flavored blanket of flattened cookie dough She imprinted a seashell shape onto each concha using a plastic stamp and stuck them in the oven Gonzalez has lived in Buffalo for three years, mostly working in marketing. (She works part time as the Massachusetts Avenue Project’s communications manager.) She opened her part-time bakery to introduce a piece of her Mexican-American cuisine to the area Freshly baked vanilla conchas from Colibrí Panadería Gonzalez grew up in the San Francisco Bay Area where conchas were ubiquitous in grocery stores and bakeries Her family would come over for conchas and coffee on the weekends as a “communal “I don’t think I realized until I left California how great it was to be surrounded by my culture,” Gonzalez said “Moving away from home has just even further deepened my appreciation for my culture.” She bakes all of the conchas at the Massachusetts Avenue Project shared kitchen and sells them at a few spots each week. On Thursdays, find her conchas at Farm Shop Buffalo. She sells them at Massachusetts Avenue Project’s indoor farmers market on some Thursdays. Customers can also preorder on her website and pick up their order on Fridays at Wildroot Floral About half of her customers have tried or heard of conchas before Some share Gonzalez’s heritage and drive up to an hour for a taste of their culture The other half are trying the sweetbreads – either in the traditional flavors of chocolate or some of her more experimental flavors such as lemon poppyseed and apple pie – for the first time “Representation is important,” Gonzalez said “Finding that cultural food where you live makes you feel included and makes you feel welcome.” Think of a pop-up as a test run for culinary ideas Rather than investing in a brick-and-mortar or a food truck budding restaurateurs can cut their teeth on a low-cost wearing a pair of silver hummingbird earrings transporting a small piece of home for thousands of miles to a new place “It’s like pollinating new blooms to grow,” she said North Tonawanda coffee shop Coffee & Stone is planning to open a second location in North Buffalo Coffee & Stone is moving into the former CRAVing restaurant (1472 Hertel Ave.) with a similar food and drink concept to its original café A new brewery and entertainment center is open in Niagara Falls. Falls Brewery opened at 2408 Military Road in a plaza that used to house a video game store and tattoo parlor Juicy Burger Bar has officially left Hamburg and has opened at 1275 Delaware Ave. Its hours are 11:30 a.m. to 10 p.m. Tuesday through Saturday. Juicy Burger closed its Hamburg location on the lake after half a year in business it was in the village of Hamburg for nearly a decade Pour Taproom has closed its downtown Buffalo bar at 490 Pearl St It opened in 2021 with a self-pour beer wall that was a rare concept within the area at the time The Eid Festival will return from 4 to 8 p.m March 31 at the Buffalo History Museum (1 Museum Court) The Asian Pacific American Public Affairs Buffalo Niagara chapter is organizing a festival to celebrate the end of Ramadan What will it take to ‘bring back Bailey'? New restaurant coming to Buffalo's Outer Harbor The historic Niagara Club in Niagara Falls could soon become a restaurant, rooftop bar Two fast-food restaurants in Niagara Falls get tax breaks Could Costco be coming to the former Seneca Mall site? New architectural center hopes to boost local restaurant tourism Receive the latest in local entertainment news in your inbox weekly Email notifications are only sent once a day Get up-to-the-minute news sent straight to your device Account processing issue - the email address may already exist Invalid password or account does not exist Submitting this form below will send a message to your email with a link to change your password An email message containing instructions on how to reset your password has been sent to the email address listed on your account If you're looking for some quick ways to show love and appreciation this Valentine's Day Several El Paso-area restaurants and bakeries have some fun ideas Some can be purchased to treat your loved ones or you can enjoy them at the establishment There are also fun cooking classes at the Texas Culinary Institute for those adults and kids who want to learn how to make some great-tasting heart-shaped gifts Bowie Bakery, at 9757 Socorro Road in Socorro is offering heart-shaped conchas for Valentine's Day The bakery also is offering pink dessert tamales with fresh strawberries in the mix and filled with sweet cream cheese and topped with La Lechera Both can be purchased in the store while supplies are available or pre-ordered in a direct message via Instagram Peter Piper Pizzas in El Paso and Las Cruces is selling heart-shaped pizzas through Friday Peter Piper will donate funds to the El Paso Children’s Hospital Foundation “We have long been committed to giving back to the families in our local communities that have supported us throughout the years,” said Genaro Perez chief marketing officer at Peter Piper Pizza in a news release this fundraiser generated $25,000 for Children’s Miracle Network Hospitals and we’re determined to build on that success for an even greater impact in 2025.” La Madeleine offers Linzer Hearts for Valentine's Day treatsLa Madeleine restaurant is offering several heart-inspired treats for Valentine's Day Other treat ideas are individual cheesecakes with a conversation heart candy topper Dunkin' Donuts is bringing two heart-shaped fan favorites the Cupid's Choice Specialty Donut and the Brownie Batter Specialty Donut The Cupid's Choice is a Bavarian Kreme and topped with strawberry-flavored icing and festive sprinkles The Brownie Batter donut is a chocolatey brownie batter-flavored butter creme and topped with chocolate icing and Valentine’s Day sprinkles The Texas Culinary Institute is offering a heart-shaped pizza-making class for kids from 11 a.m. to 1 p.m. on Saturday, Feb. 22 at 2101 Texas Ave. The kids will also be making red velvet cookies. The cost of the class is $65. Register online at www.txculinary.com More: James Beard Award 2025 semifinalists include 3 El Paso restaurants María Cortés González may be reached at 915-546-6150; mcortes@elpasotimes.com; @eptmaria.bsky.social on Bluesky Up-and-coming bakers are putting a new spin on conchas Becky Duffett is a food writer living and eating in San Francisco Ramos will grow her compelling array of Mexico City and LA-inspired pastries like concha croissants Sharing a wall with the Gold Line Bar and located steps away from breakfast taco spot Homestate Highland Park, Santa Canela’s modern room with custom marble counters, white oak walls and shelves goes into the former historic Security Trust and Savings Bank built in 1923. It’s an elegant look from Studio Lena’s Lena Kohl, the designer behind Loreto and, more recently, Bar Seco in Silver Lake Ramos will prepare baked goods throughout the day such as cinnamon crust and burnt vanilla-filled conchas and champurrado-flavored maple doughnuts displayed in tall cases that will be familiar to those who have visited Mexico City’s plentiful panaderías Santa Canela will also serve savory options like a potato soyrizo croissant and a cured beef and kale chimichurri focaccia sandwich topped with fried chile güeros “Santa Canela is so close to home because I grew up in El Sereno,” says Ramos whose parents come from El Salvador and Mexico “Everyone came to Highland Park to hang out It’s exciting to be on Figueroa and showcase what I’ve been doing for the last couple of years.” To go with the pastries, Santa Canela will have contemporary twists on traditional Mexican bakery drinks, such as cafe de olla, champurrado, and horchata. The Santa Canela team invited Odette Olavarri, who owns Mexico City’s popular Odette bakery to consult on the menu: A handful of Olivarri’s pastries Santa Canela’s pastries run from $3.50 to $7 Those craving a more classic concha and cafe de olla can visit the neighboring 34-year-old bakery Delicias one morning then Santa Canela for a kale-and-beef focaccia sandwich on a different day Ramos hopes the bakery will be for everyone in the neighborhood even those hitting the yoga studio on the other side of Figueroa EducationEducation researcher outlines pathways for success for minoritized studentsGilberto Q and Anita Woolfolk Hoy Endowed Professorship of Education in the College of Education Department of Education Policy Studies — A new book by a Penn State College of Education professor offers insights into how educators can learn to create equitable and accessible high-achieving pathways and learning opportunities for low-income students of color “This book offers an exciting new direction for research and practice in the schooling of students of color,” said Gilberto Q. Conchas & Anita Woolfolk Hoy Endowed Chair of Education these studies provide specific empirical findings that can be assessed in various contexts.” The main findings of the research presented in the book is that educational leaders can promote positive relationships and a sense of belonging Students formed strong bonds with one another and with their teachers the student voices and educational leaders demonstrated that teacher relationships and peer relationships matter in school,” he said “The Color of Success 2.0: Race and Transformative Pathways for High-Achieving Urban Youth” is a follow-up to Conchas’ award-winning 2006 book “The Color of Success: Race and High-Achieving Urban Youth.”  The original book revealed how and why some low-income students of color Latino and Vietnamese urban high school students achieve academic success despite limited opportunity “When ‘The Color of Success’ was first published in 2006 I was surprised at how well the book was received,” Conchas said “Much has occurred since 2006 and this new edition reflects the new realities of our changing society — both the challenges and the opportunities ‘The Color of Success 2.0’ is more than a second edition as it not only builds on the transformative approaches of the original book but also utilizes a critical lens to examine the intersectional identities of students and the role of existing power hierarchies within schools.” In “The Color of Success 2.0,” Conchas said he aimed to amplify student voice; explore school family and community partnerships; and promote culturally relevant pedagogy and teacher preparation The new version includes a chapter on Black male optimism after the election of former President Barack Obama readers will gain vital insights for understanding what is needed to create promote and expand equitable school environments and transformative pathways for racially minoritized urban youth,” Conchas said administrators and staff at Baldwin High School in Northern California during the 1996–97 and 1997–98 academic years Conchas conducted a follow-up study of 24 Black male 10th- through 12th-grade students at Smith High School which is in a diverse Southern California city This case study is embedded within a larger comparative project of Latino Asian and Black males in the Palmview Male Cooperative (PMC) during 2008–09 and 2012–13 an extracurricular social and academic academy that consists of racially is a district-wide initiative that was designed to achieve two main goals: increase high school graduation rates and support professional career planning for “underrepresented promising male students.” The goal of the research project was to determine the effectiveness of the PMC implementation and its ability to improve the educational outcomes of its members collected through semi-structured interviews with students presented in the new edition are derived from the 2008-09 phase of the study we sought to illuminate their perspectives on race and ethnicity schooling and academic achievement within the context of their lives,” Conchas said The new book also includes a chapter on educational leaders and their implementation of transformative school pathways for high-achieving urban youth This case study explores innovative approaches to educational leadership that promote college and career success “These key institutional agents purposely and strategically use approaches more likely to facilitate the necessary cultural change within systems the analysis of practices and the successful collaboration between partners,” he said the book demonstrates a need to devise institutional support systems and new pedagogical approaches that embrace differences and create a positive disposition toward school success — especially focused on transforming students’ perceptions of the opportunity structure we must wrestle with the weight of larger socioeconomic inequity racism and their devastating impact on the perceptions of students of color regarding social mobility,” Conchas said “The numerous voices in the book wisely reveal a deafening call that the time is ripe to challenge inequality head-on and promote public school success despite incredible odds.” born to Mexican immigrant farm workers in East Los Angeles obtained a master of arts and a doctorate in sociology from the University of Michigan and a bachelor of arts in sociology from the University of California He was an educational policy and social context professor at the University of California Irvine; an assistant professor at the Harvard Graduate School of Education; and a senior program officer for the Bill & Melinda Gates Foundation racism and their devastating impact on the perceptions of students of color regarding social mobility.” We have the address for the funeral home & the family on file If you're not happy with your card we'll send a replacement or refund your money Carlos Leonardo Concha de Rosado child of God and servant of the Lord, 85, passed away on November 22, 2024 at the home of his daughter and son-in-law in Mooresville, NC, from complications of Alzheimer's disease, He could not have left this... View Obituary & Service Information The family of Carlos Leonardo Concha created this Life Tributes page to make it easy to share your memories Carlos Leonardo Concha de Rosado child of God and s.. © 2025 Cavin-Cook Funeral Home & Crematory Made with love by funeralOne Berkeley Energia Limited ( (AU:BKY) ) has provided an announcement Berkeley Energia Limited has released information regarding the results of surveys conducted in the Conchas project This announcement is significant for the company as it may impact its strategic operations and influence its market positioning within the uranium industry Berkeley Energia Limited operates in the mining sector focusing primarily on the exploration and development of uranium projects The company is engaged in advancing its operations positioning itself as a key player in the uranium market See more insights into BKY stock on TipRanks’ Stock Analysis page Disclaimer & DisclosureReport an Issue Berkeley Energia Limited ( (AU:BKY) ) has provided an announcement Disclaimer & DisclosureReport an Issue Popular San Antonio bakery La Panaderia has introduced a new concha flavor that is inspired by the viral sensation Dubai chocolate The Dubai Chocolate trend has landed at one of San Antonio’s most popular bakeries in the form of a concha Just in time for Easter, La Panaderia released a new flavor of Mexican sweet bread inspired by the viral Dubai chocolate bar. The concha is available now at all four La Panaderia locations through Easter Sunday, the bakery announced on Instagram Dubai chocolate gained worldwide interest after FIX Dessert Chocolatier introduced the milk chocolate bar filled with a mixture of pistachio cream and crispy kataifi in 2021 The nearly $20 chocolate bar was one of 2024's most popular Google search trends in San Antonio and it prompted major American brands like Baskin-Robbins to create their own versions La Panaderia’s concha features a green and chocolate cookie crust with a rich pistachio ganache and Nutella filling ALSO READ: Whataburger celebrating birthday with 75 free burgers. Here's how to enter. The bakery previously has sold a pistachio concha and a Nutella concha and now has brought the flavors together to recreate a taste of the famous international treat La Panadería, which specializes in making handmade bread and pan dulce inspired by Mexico’s Golden Era, also draws influence from French, Italian and American breadmaking techniques, its website says. The Laredo Cultural District is inviting artists to showcase their creativity and bring to life their artistic visions of pan dulce for the seventh annual Concha Fest. Concha Fest, first hosted in 2018, celebrates the traditional sweet bread alongside local vendors, food and art displays as a way to create community and “take your taste buds to the next level,” according to host Frontera Beer Garden. The Laredo Cultural District announced the call for art Tuesday afternoon, seeking artistic interpretations of pan dulce from artists of all levels on a two-dimensional canvas. Chosen artwork will be featured at both the Concha Fest and Caminarte events. “Don’t miss the opportunity to shine,” the Laredo Cultural District said. “Show us your distinctive interpretation of these pastries.” The submission deadline is Jan. 28 from 5–6:30 p.m. at Frontera Beer Garden, 3301 San Bernardo Ave. The opening reception begins Feb. 1 at 7 p.m. and again on Feb. 7 during Caminarte. Maria Ruiz is the Events / Breaking News Reporter at the Laredo Morning Times. Previously, she covered general and feature news across Hidalgo County for the Progress Times and the Edinburg Advocate. Ruiz is also a National Geographic Photo Camp 2023 alumni member and a NPR NextGenRadio | Texas Newsroom 2024 mentee. She holds a bachelor’s degree in mass communication from the University of Texas Rio Grande Valley in her hometown of Edinburg, Texas. For tips, contact Ms. Ruiz at maria.ruiz@lmtonline.com. A yellow door in East Austin leads into the minuscule space of Comadre Panadería A glimpse through the Dutch door on the right shows staff in the kitchen sliding pastry trays into tall racks To the left is the small glass case that displays the day’s pan dulce powdered sugar–dusted polvorones (what some call Mexican wedding cookies) made with pecans and mesquite flour; tacos de piña rectangular puff pastries with pineapple jam; mole croissants; or candy corn conchas The spongy pastries—a fall specialty—convert even the most stalwart candy corn hater I watched it happen as a friend and I were eating them off the hood of his car: one moment Comadre Panadería is a shrine to the possibility of Mexican pastries and the imagination of 36-year-old baker Mariela Camacho The San Antonio native experiments with tradition and her shop sells products from other companies that do the same such as café de olla from Houston-based coffee roaster Amanecer and chocolates from Austin’s Hijita chocolatería the customer base is a mix of new wave and old school: elderly neighborhood folks; Chicano emo and punk kids; families with young children Such familiarity is in the word “comadre,” which literally means “godmother” in Spanish but is better translated in daily usage as a dear female friend “your homegirl.” And the feeling of being with a beloved pal is what Camacho infuses into her foods such as the sweet and tart berry-flavored concha with a bounce only the best conchas have Camacho was born in Los Angeles to a mother from Aguascalientes Camacho describes her upbringing as a struggle “That’s a part of the reason why I started my own business So I could create financial stability for myself even though I know small businesses don’t really ever offer that I just felt that I could do that for myself.”  She moved to Austin in 2012 to work in restaurants and it was there that she met her partner in life and business which provided Camacho the distance she needed from home in her youth In 2017 she held her first Comadre Panadería pop-up The owners of the bakery where she worked during the day allowed her to use the equipment at night She couldn’t help it—her parents instilled a strong work ethic in her and her siblings When she and Kimmel saved enough money to rent space in a commissary kitchen They took on wholesale accounts on top of operating the pop-up ‘I don’t want to stay here,’ ” she says She was homesick for her family and the culture in Texas “I missed speaking Spanish every day,” she says.  Camacho returned to San Antonio with Kimmel and she worked in bakeries and continued her pop-ups by cooking in her home kitchen While food businesses faltered and even closed Another contributing factor was the baker’s sense of responsibility to make sure food was available to those who needed comfort “I think my initial response to continuing to try and make food was honestly just from being scared of not having money,” she says “I think that is so ingrained in us.” The trauma from growing up poor is a critical motivator for many young Hispanics But the ideal of community is also rooted in the culture “I just wanted people to know that I’m around to be able to deliver,” Camacho says “I think it’s also still important for people to know that there’s other people struggling.”  It was the kind of line I’d only seen at barbecue joints I usually grabbed some conchas or pink cake the sprinkle-topped slices made from corn flour and featuring prickly pear buttercream I tumbled into childhood with the first bite It was hard to tell the pink cake wasn’t made of traditional commercial baking ingredients most of Camacho’s pastries rely on amaranth flour Using Indigenous Texan and Mexican ingredients isn’t only a matter of heritage; it’s also a road to a healthier diet.  and community get sick because we were poor,” Camacho says of more traditional baked goods so Camacho learned about other grains and ingredients she could use They were ingredients also used in ancient Mexican cooking Her customers were excited by the new flavors The building behind Nixta was due for a remodel After raising money with a GoFundMe campaign in 2023 Comadre Panadería opened its brick-and-mortar the same year At first, fulfilling orders and serving walk-in customers consumed the staff. But after Camacho settled in and received a James Beard Award nomination in 2023 I assumed the customer demand would even out a bit Sometimes I waited in line behind only two or three customers but most of the time I was much farther away from the front of the line “Nothing makes sense,” Camacho says Such unreliable sales numbers have made business difficult Camacho would take weeks’ worth of data and scale down Then the bakery would sell out in three hours Sometimes she and her team prepared too many pastries Or folks who read about Comadre Panadería would arrive late to find that the pastries they wanted were gone this is a bakery,” Camacho would think She’s committed to working with high-quality indigenous ingredients at the fastest pace she can to make the best pastries she can—line or no line The 38 Best Tacos in Los Angeles The Best Barbecue Restaurants in Los Angeles, According to Eater Editors The Hottest New Restaurants in Los Angeles there’s something for every appetite in Los Angeles Here’s where to find the best places to find bread and pastries in the Southern California region New this update: Longtime Valley bakery Bea’s and Culver City’s long-awaited Helms Bakery join the list Rebecca Roland is very picky about her pastries and doesn’t like anything that’s too sweet Her ideal breakfast consists of some type of croissant and espresso The Tarzana shop bakes up classic Jewish bakery sweets like black and white cookies alongside more recent additions like ube rugelach it's not uncommon to see pastries pop into the restaurant for breakfast or lunch before heading next door to pick up a challah or a few mini eclairs The most compelling new bakery to open in 2024 comes from baking instructor Clémence de Lutz and her partner and chef Tony Hernandez Operating from a small 1,000-square-foot slot in Santa Monica the talented duo behind Petit Grain produces some of the city’s finest viennoiserie from pan au chocolat to classic croissants using a blend of local flours and plenty of French butter Petit Grain’s creations are wonderfully flaky and undergirded by a nutty complexity Sourdough pan loaves are burnished with dark brown crusts ready to slice at home for supremely good sandwiches There’s so much to take in at this perennial Venice hotspot The glass pastry case in the front will likely be the first thing to catch the eye try the flaky tahini or ham and cheese croissant or settle in for a larger meal of a tuna conserva sandwich and kale salad the outdoor seating area is one of the vibiest patios in all of Los Angeles The Best Restaurants in LA’s Beachy Venice Neighborhood Baker Zack Hall has grown Clark Street Bakery into a mini viennoiserie empire in Los Angeles which balances the line between sweet and spiced The cream bun stands out from others in Los Angeles with its cardamom dough while the monkey bread tossed in cinnamon is a treat anyone will enjoy Jyan Isaac Horwitz started his baking career at Venice’s Gjusta and struck out on his own in 2020 at only 19 years old After popping up across Los Angeles and selling bread out of a window in Santa Monica Horwitz opened his first permanent location in 2021 serving them loose or topped with options like schmear the bakery offers glossy croissants with mesmerizing curves and cruffins topped with seasonal fruits 15 Destinations for Supreme Bagel Satisfaction in Los Angeles Nicole Rucker’s baked goods are on everyone’s radar thanks to her 2019 cookbook two Los Angeles locations — including one in Grand Central Market — and her notable chocolate chess pie and chocolate chip cookies are typically top sellers The Culver City menu offers more savory options like an herb omelette sandwich and a mozzarella and tomato pesto sandwich on Jyan Isaac bread chef Sang Yoon (Father’s Office) finally opened the long-awaited Helms Bakery With a team led by executive chef Nanor Harboyan and head baker Jacob Fraijo Yoon reimagined the historical space into a new daytime cafe and shoppy shop with plenty of pastries and bread alongside heartier dishes like fried chicken Make sure to check out the freezer section which is fully stacked with ice cream options The Best Restaurants for Lunch in Los Angeles Owner and baker Garrett McPerry worked at Gjusta and operated a farmers market stand serving sourdough bread for years before opening Tommy & Atticus in Redondo Beach the pastries and sweets are all oriented around seasonal produce and farmers market ingredients It’s worth the travel to the South Bay for non-locals Cult-favorite bakery Sweet Red Peach is still turning out some of the finest cakes and sweets in Los Angeles even after more than two decades in business The signature 7-Up cake is beloved among Los Angeles’s Black community with its gently citrusy batter that bakes into something close to a pound cake including a not-too-sweet peach cobbler and blue velvet cupcakes Sweet Red Peach also has locations in Torrance 9 Delectable Bakeries to Know in South Los Angeles Margarita Manzke oversees the baking and pastry operation at the former La Brea Bakery (and Campanile) space resulting in fantastic renditions of French and American staples from croissants and cookies to house-baked baguettes Manzke won the James Beard Award for Outstanding Pastry Chef or Baker The Best Brunch Destinations in Los Angeles T has gone back to its Parisian roots with its viennoiseries partnering with famed pastry chef Francois Daubinet whose resume includes Paris’s Hôtel de Crillon whether plain or stuffed with chocolate or almonds The double chocolate chip tastes like a bit of nostalgia in the best way The San Fernando Valley’s stunning Artelice Patisserie creates some of the most beautiful and technically sound desserts in Los Angeles With a full-time patisserie in Burbank and an outlet in Sawtelle Japantown these grand sweets elevate any afternoon tea or evening gathering make sure to try the Italian Princess croissant filled with mushrooms Friends & Family anchors East Hollywood’s sweets scene, with a pastry case full of more than 40 types of baked goods on weekends. Co-owner and bakery Roxana Jullapat cut her teeth at restaurants like Bastide, Lucques, AOC, and Campanile, and authored the cookbook Mother Grains and whatever type of scone happens to be available that day there aren’t many better caneles in Los Angeles than the ones here 20 Exquisite Cookie Destinations in Los Angeles It's not uncommon to see a line out the door at San Pedro’s compact Colossus Bread a pastry chef and baker whose resume includes Petit Crenn Colossus specializes in laminated pastries and sourdough breads The croissants and kouign-amann are a highlight of the menu and no trip is complete without leaving with a baguette or country loaf While the San Pedro location serves a tight breakfast menu the larger location in Long Beach offers sourdough pizzas from 3 p.m Stationed in Carson is the family-operated Sweet Valentine Bakery A post shared by Carrie Muramoto (@carriemuramoto) As one of Los Angeles’s few employee-owned collective bakeries this Atwater Village institution is an ideal meld between the best of classic European and American baking sensibilities The classic croissants are as good as they get so watch out for whatever pastry may be new in the case that week Sandwiches don’t roll out until 11:30 a.m. but early risers get the best pastry options Pastry chef Heather Wong launched Flouring in 2020 as a pop-up before finding a permanent home for her baked goods in 2024 Head to Wong’s lavender-colored Chinatown shop for her floral citrus shortbread cookies No trip here is complete without at least one slice of cake available in flavors like lavender lemon marble After gaining a cult following (and consistently selling out) at farmers markets Bub & Grandma’s finally opened a permanent location in 2022 that pays tribute to Tri-State delis Those looking just for pastries can head to the takeout window in the front Those looking for a fuller meal can grab a table inside where the pastries are available alongside a menu of sandwiches is making her mark on Highland Park’s pastry scene with her bakery Santa Canela the bakery serves a lineup of Mexico City- and Los Angeles-inspired treats like concha croissants bringing her own twists on classic pastries like kouign-amann with cajeta Santa Canela also serves a potato soyrizo croissant and a cured beef and kale chimichurri focaccia sandwich topped with fried chile güero The mid-century leaning interior was designed by Studio Lena’s Lena Kohl and features striking marble countertops and rich wood cabinets The Hottest New Restaurants in Los Angeles From home baker to one of Los Angeles’s most popular Mexican-influenced bakeries, Arturo Enciso’s Long Beach bakery has become an institution in a matter of a few short years (it even won a 2021 Eater Award) he makes everything from cacao-topped conchas and masa sweet bread to seeded loaves Grab a puffy pastelito filled with cream cheese and guava and pair it with one of the daily aguas frescas Dive Into These 12 Super-Spicy Tortas Ahogadas in Los Angeles The name may be deceiving, but Pasadena-based chocolatier Haris Car makes what might be the best chocolate croissant in the city Car took close to a year to meticulously develop the pastry Inside each baked wonder is a trio of chocolate batons sourced thoughtfully and ethically by Car himself While the shop is best known for the chocolate croissant make sure to try some of the other laminated treats like kouign-amann and a berry-filled Danish United StatesChevron FloridaChevron Key WestChevron Following a $35 million face lift to celebrate her 99th birthday in 2025 La Concha delivers an unbeatable mix of style and substance combining rich history with modern energy in a prime Duval Street location La Concha Key West is stepping into its 99th year with a fresh new look and a rebranding under Marriott’s Autograph Collection the reimagined hotel blends midcentury modern flair with Cuban-inspired energy—colorful The lobby makes a bold first impression with double-height ceilings and the sounds of Cuban and Spanish music setting the tone An open-concept design connects La Perla restaurant an interior lounge and Tropicado Mojito Bar where a striking walnut and green-tiled rectangular bar becomes the heart of the action Listed on the National Register of Historic Places Originally a Holiday Inn and then a member of IHG’s Crowne Plaza portfolio the property had fallen into disrepair in recent years The recent transformation has breathed new life into the space elevating it from neglected to polished while preserving its architectural roots modern aesthetic that channels Havana’s golden age and Florida tropical cool The 160 rooms and suites strike a balance between modern style and island charm and artwork by local artists that nod to Key West’s quirky spirit—think roosters and vintage island scenes The "Conched Out" Do Not Disturb signs add a playful touch The seventh-floor Grand Dame Villas at the Rooftop feel like a hotel within a hotel with just seven rooms decked out in a sophisticated red palette Telescopes invite you to take in the views and blackout curtains close at the push of a button Specially designed robes serve as a luxurious keepsake El Dom Cuban Café starts the day with Cuban breakfast favorites like pastels and Cuban sandwiches served in a bright pink and gold-trimmed space that flows into the green-and-gold Tropicado Mojito Bar Mojito Masters mix up the signature cocktail using fresh mint The second-floor poolside bar keeps the energy going with tropical drinks and light bites Perla restaurant takes on the feat of contemporary-meets-old school Cuban cuisine using ingredients like yuca and pork to recreate ancient recipes with a modern twist La Concha places you steps from Key West’s lively bars The hotel’s central location makes it easy to explore local landmarks like the Ernest Hemingway Home and Museum and the Southernmost Point Service at Perla and Tropicado Mojito Bar is polished and attentive while elsewhere on property it’s more casual and sometimes irreverent—pretty much what you’d expect from a lifestyle hotel The gift shop is thoughtfully stocked with locally inspired finds, including Key West-made candles, mango salt scrubs from Key West Aloe Company, and exclusive jewelry by Prasinous designed just for La Concha. You’ll also find cigars and other curated keepsakes that reflect the island and the Florida Keys' character. All listings featured on Condé Nast Traveler are independently selected by our editors. If you book something through our links, we may earn an affiliate commission. up-to-the-minute voice in all things travel Condé Nast Traveler is the global citizen’s bible and muse We understand that time is the greatest luxury which is why Condé Nast Traveler mines its network of experts and influencers so that you never waste a meal or a hotel stay wherever you are in the world so she’s always kept up with new bakeries in Charlotte was opening The Batch House in Wesley Heights “I’d never seen another Latina in the Charlotte food scene who has her own bakery,” Zuniga and I remember that I got her last chocolate chip cookie before she sold out.” Zuniga began to allow herself to dream of owning a bakery that means I can also open my own bakery,’” she says “Mexico has so much more to offer than tres leches and churros.” But Zuniga hadn’t spent much time in the kitchen before She turned to YouTube to learn how to make a popular Mexican treat: conchas She didn’t want to make just the traditional chocolate and vanilla conchas she’d grown up eating She wanted to join a select group of bakers in other cities who make them bigger and sweeter with flashy flavors and designs—the Crumbl Cookies of conchas.  Above: A Concha Cinnamon Roll with dulce de leche She launched Dulce Dreams Café from City Kitch in December 2021 “I wanted to get everyone in Charlotte to know what a concha is like they know what a chocolate chip cookie or a doughnut is,” she says She also attended business workshops and classes ‘If you don’t focus on your business 100% you’re never going to be able to do it.’ And that really stuck with me.”  Zuniga quit her job as a plasma center lab technician She had wanted to attend nursing school after she graduated from West Charlotte High School 12 years ago But as an undocumented student with Deferred Action for Childhood Arrivals immigration status—her family came to Charlotte from San Luis Potosi when she was 5—she would’ve had to pay out-of-state tuition which recruits and grants financial aid to undocumented students She majored in the closest thing to nursing the school offers—biology But she’d found her work in labs monotonous Zuniga runs Dulce Dreams from a kitchen in Myers Park Baptist Church and sells her pastries every Saturday at the Uptown Farmers Market She can make almost any shape or design: Barbie but I slowly have realized that it’s OK to change your plans While conchas remain her primary product—some customers call her their “Concha Lady”—she also offers an assortment of other desserts and Mexican pastries and jalapeño-Oaxaca cheese rolls.  Her next goal is to turn Dulce Dreams Café into a brick-and-mortar bakery—“like a panaderia but more modern she launched a crowdfunding campaign on the platform Spotfund with a $100,000 goal to cover startup costs She also hopes to inspire other Latinas and women the way The Batchmaker inspired her and she takes every opportunity to champion those she knows “One more thing,” Zuniga tells me as we wrap up our Zoom call “I want to tell you about another Latina business owner in Charlotte …” and corporate engineering firm with specialization in hospitality is pleased to announce the completion of its latest boutique hotel project: the La Concha Key West the project was also a significant historic conservation project that saw Premier convert the former Crowne Plaza La Concha Hotel and reposition the property as the new upscale boutique La Concha Key West and project management expertise on the project Beyond simply reflagging the property and updating its spaces Premier also helped to improve the hotel’s potential by converting the property’s underutilized top floor spa into a collection of premium and individually styled rooftop villas each uniquely blending local history with refined luxury eponymously named after the famous writer’s frequent stays in the original hotel features a design mused by Hemingway’s Finca la Vigia home in Cuba scrivener-inspired design accents including an antique typewriter and writer’s desk and a bar cart stocked with “Papa’s” most cherished tipples Similarly one-of-a-kind and locally inspired named after the Dry Tortugas in the nearby Florida Keys National Park features a nature-inspired theme rich with subtle conch and palm patterns applied throughout the villa’s soft goods named after Henry Morrison Flagler who built the Over-Sea Railroad to Key West includes subtle turn-of-the-century industrial design cues including a brass tripod-mounted telescope and textiles popping with railway signal colors The reorganization of La Concha’s top floor to accommodate the hotel’s new villas was made possible with the expertise of Premier’s Corporate Engineering which expertly led the remapping of the building’s mechanical and life safety systems to make room for the suites Premier expertly captures Key West’s Cuban tropical heritage in the hotel’s interior design Premier’s design program for La Concha Key West expertly activates a vision that seamlessly harmonizes the bygone Latin tropical charm of Key West with the luxurious expectations of the Autograph brand and listed on the Historic Hotels of America register since 1991 La Concha Key West’s iconic Spanish Colonial Revival architecture unabashedly inspired Premier’s design across the property Entering the hotel through the new main entrance veranda lounge guests are instantly immersed in La Concha Key West’s soothing yet vibrant tropical design A palette of muted blush pink and dusty pearl – inspired by conch shell mother of pearl – serves as a harmonizing background canvas across the lobby’s functional spaces a consistent but subtly varied application of rattan furniture and wall coverings coordinated with leather and wood accents underscores the hotel’s Cuban tropical heritage Drawing guests into the heart of the lobby and serving as a community destination unto itself the hotel’s Tropicado mojito bar and lounge draws inspiration from the island’s lush tropical vegetation and coastal surroundings With walls and tessellated floor tiles in a dramatically deeper palette of emerald and dark turquoise and with the addition of wooden Spanish Colonial archways the bar and lounge enjoy a space-defining design that instinctively sets it apart from the rest of the lobby La Concha Key West’s Cuban tropical-inspired design is advanced even further Guestrooms are clad with dynamic-patterned wood flooring dressed with woven jute and seagrass rugs evoked by the nearby seascape while feature walls behind the custom rattan headboards incorporate organic palm patterns in muted pastel colors of coral Built-in furniture and fixtures in the guestrooms are capped with luxurious marble tops and are finished with rattan accents and oxidized brass hardware replicating the styling of the built-in furniture at the reception desk and pool bar and seamlessly bridging Premier’s interior design program from space to space and experience to experience Franklin PineruaChief Commercial OfficerPremier