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Seasonal Products

January:

  Rosca De Reyes 

Rosca de Reyes

Starting the year in January in Mexican culture we cut a Rosca de Reyes. The Rosca de Reyes is a twisted roll or donut sweet bread in round or oval shape, decorated with slices of crystallized or candied fruit is colored.

The celebration of Three Kings Day from the Rosca de Reyes is a Mexican tradition that takes place every year gathering close friends whether family, friends or colleagues in offices or homes. This meeting a few days is usually made before the January 6 in offices or places outside the home and family gatherings are held in homes on January 6 in the afternoon, the day of the Epiphany or appearance of the Magi : Melchor, Gaspar and Baltazar.

This tradition to get together to eat and share a rosca de reyes with a hot chocolate is made with a snack or dinner at an early afternoon night so that children are present and participate in the tradition of all leave together a slice of kingcake that on both sides of the cut no figure of the child Jesus (plastic doll symbolizing the newborn Jesus) appears. It is worth mentioning that currently also hides inside the sweet bread or threaded another figure of Magus plastic so that there is the opportunity to make it two people find them in the breaking of the thread and is said to the person remove or find the Child Jesus, to put the house for a party on Candlemas day is February 2nd. That day tamales and Mexican snacks are eaten and rejoin the same group that was present when the thread broke. By the way, the person that pulls out into his slice the King of plastic is normally the one who must pay for the party, but in reality the party make both people agreeing and are considered to have good luck and are fortunate to find the baby Jesus and the Magus.

rosca-de-reyes-Gift-box

Rosca De Reyes Gift Box

April:

September:

 

October:

Pan De Muerto -

Pan De Muerto 

Available at La Esperanza: October 15 - November 2

At La Esperanza Bakery we try to help keep alive those much loved historic traditions of Latin Ameriaca.
Pan De Muerto for Dia De Muertos is no exception:
This Mexican tradition is celebrated on November the first and second. But La Esperanza Bakery will be offering these special breads for sale from October 15th untill the 2nd of November. This special bread isn't a bread intended for daily consumption.  It is a special bread that is closly associated with the celebration of the Dia De Muertos "Day of the Dead" celebration, that can last from one day to weeks depending on the region. This bread is purchased and eaten in remembrance of those family and friends that have passed away and are no longer with us.

Pan De Muerto (Spanish for bread of the dead), also called pan de los muertos or dead bread in the United States, is a type of sweet roll traditionally baked in Mexico during the weeks leading up to the Día de Muertos, which is celebrated on November 1 and 2. It is a sweetened soft bread shaped like a bun, often decorated with bone-shaped phalanges pieces. Pan de muerto is eaten on Día de Muertos, at the gravesite or altar of the deceased. In some regions, it is eaten for months before the official celebration of Dia de Muertos. In Oaxaca, pan de muerto is the same bread that is usually baked, with the addition of decorations. As part of the celebration, loved ones eat pan de muerto as well as the relative's favorite foods. The bones represent the disappeared one (difuntos or difuntas) and there is normally a baked tear drop on the bread to represent goddess Chimalma's tears for the living. The bones are represented in a circle to portray the circle of life. The bread is topped with sugar. This bread can be found in Mexican grocery stores in the U.S. The classic recipe for pan de muerto is a simple sweet bread recipe, often with the addition of anise seeds, and other times flavored with orange flower water. Other variations are made depending on the region or the baker. The one baking the bread will usually wear decorated wrist bands, a tradition which was originally to protect from burns on the stove or oven. Scorce: https://en.wikipedia.org/wiki/Pan_de_muerto

Regional variations

In the Mexico City, the bread is called hojaldra, with some communities using pink sugar.

In Mixquic, despeinadas (literally, 'unkempt ones') are made with sprinkles and sesame seeds.

Muertes ('deaths'), made in the State of Mexico, are made with a mix of sweet and plain dough with a small amount of cinnamon. Other types in the region includegorditas de maíz, aparejos de huevo ('egg sinkers', apparently after fishing weights) and huesos ('bones').

In Michoacan, breads include pan de ofrenda ('offering bread'), the shiny pan de hule, ('rubber bread') and corn-based corundas, made with tomato sauce and chile de árbol.

Scorce: https://en.wikipedia.org/wiki/Pan_de_muerto

La Esperanza's - Pans De Muertos

Pan de Muerto

Pan de Muerto

Pan de Muerto

Pan de Muerto Small

 

Pan de Muerto

Pan de Muerto

 

Pan de Muerto

 

Pan de Muerto Small

Aguila

Aguila

 

Aguila 2

Aguila 2

 

borrego

Borrego

 

lagarto

Lagarto

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