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The Mexican Bakery

Recipe Book

The First Complete Guide to Mexican Pan Dulce for Home & Professional Bakers

For the first time, Chef Alex Peña brings the artistry of pan dulce into your kitchen, sharing a collection of carefully guarded family bakery recipes and time-tested techniques. The Mexican Bakery showcases the rich history and evolution of Mexican pan dulce in North America.​

Available for a Limited-Time Preorder

Hardcover edition: $100

Preorder price: $75 (save 25% this week only!)

What’s Inside

Master over 50 traditional recipes, including beloved classics like conchas, bolillos, marranitos, tumbas, and rosca de reyes.

Access easy-to-follow costing tools and conversion charts to help you scale recipes from home kitchen to professional operations.

Gain exclusive access to five School of Baking masterclass tutorials (valued at $400+) where Chef Alex demonstrates key techniques.

Carrying on the Legacy of
Mexican Baking Traditions

Chef Alex's journey from his family's bakery, La Morenita, to international R&D consulting has given him a unique perspective into both the art of traditional Mexican baking and the science behind exceptional bread.

When the world changed in 2020, Chef Alex returned to his roots, perfecting pan dulce in his home kitchen. This full-circle moment led to a startling realization: while these treasured recipes and techniques had been passed down through the years, they had never been compiled into a comprehensive resource for home bakers.

The Mexican Bakery is more than a cookbook—it’s a tribute to generations of bakers and an invitation to carry their traditions forward.

The book features over 50 classic and beloved recipes, spanning across the five categories of pan dulce, from flaky pastries to festive breads.

Look Inside the Chapters

"The Mexican Bakery is a tribute to the people who came before us and over 50 recipes that shaped my baking journey. From a neighborhood panadería in Los Angeles, California, to the global reach of Baking Evolution, this book celebrates a life rooted in tradition and guided by purpose."

— Chef Alex Peña

  • ● The World of an Artisan Baker

    ● Mise en Place - Todo en Su Lugar

    ● Recipe Costing & Conversions

  • An overview of the five categories of pan dulce.

  • From conchas (and the colorful concha arcoíris) to chilinidrinas, nubes, and volcanes.

  • Includes classics like troncos, chamucos, alamares, and the empanada de calabaza.

  • Playful shapes such as tortugas, herraduras, and panaderos.

  • Savory breads like bolillos, teleras, and a cream cheese & jalapeño variation.

  • Features holiday favorites like rosca de reyes, tumbas, and picones.

  • Explores batters, including cortadillo de café, cortadillo de chocolate, and the mantecada de naranja.

  • Shares a collection of beloved cookie recipes—polvorones de canela, polvorones de boda, tricolor, and more.

  • Featuring childhood favorites like marranitos, magdalenas, besos, and coricos de maíz.

  • Detailing the techniques for fermented and unfermented laminated doughs, including recipes for campechanas, libros, and huaraches.

  • Sharing mouth-watering extras: apple, pineapple, peach, raspberry rellenos, custard, and dulce de leche fillings, plus capirotada and champurrado.

Meet your Chef

About Chef Alex Peña

As a California native, Master Baker, and bread scientist, Chef Alex's journey began at his family's beloved bakery, La Morenita, in Cypress Park, where he learned traditional Mexican baking techniques from itinerant bakers.

After formal training at Le Cordon Bleu and years as a catering chef, Alex transitioned to research and development in the commercial baking industry, traveling extensively to discover new recipes, flavors, and techniques. Today, he serves as Director of Product Development at Bellarise, creating innovative solutions for companies across the globe.

Through his platform, Baking Evolution, Alex chronicles the history and evolution of Mexican pan dulce. He teaches both online and in-person at the School of Baking in Duarte, California—sharing decades of expertise shaped by family tradition, global experience, and a lifelong passion for baking.

Industry & Press

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Reserve Your Copy Today

Available for a Limited-Time Preorder

Hardcover edition: $100

Preorder price: $75 (save 25% this week only!)

Plus shipping & handling

  • 333-page hardbound book with detailed step-by-step photos for every recipe

  • 50+ traditional pan dulce recipes (conchas, bolillos, rosca de reyes, and much more)

  • Costing and conversion resources (imperial, metric, and baker’s percentage)

  • Exclusive access to $400+ in School of Baking masterclasses with Chef Alex

Preorders close September 26, 2025