The Best New Bakeries in Puerto Rico Are Creating New Traditions | Eater
"A Río Piedras bakery led by a baker trained in France that focuses on doing traditional Puerto Rican breads and pastries with careful methods and local ingredients; the shop experiments with airy Italian maritozzi and highlights local fruits such as pomarrosa and passionfruit in its pastry lineup, and its owner notably revived the island’s pan sobao using organic lard, eggs, and honey to recreate the classic soft, doughy loaf “done right.”" - Camila Merino
