Conchas Are So Good Right Now | Eater
"Founded by Mayra Sibrian to highlight pan dulce that reflects her Mexican and Salvadoran roots, this Seattle bakery blends childhood traditions with Pacific Northwest flavors. Offerings include inventive conchas such as PB&J and strawberry y queso picos, and a Dia de los Muertos–inspired pan de muerto made with totomoxtle (corn husk) ashes and dusted with marigold. The pastry program emphasizes cultural preservation while adapting to a new environment, presenting nostalgic breads with contemporary twists." - Jaya Saxena
