Bodæga

Bodaega - Review - Centro - Oaxaca - The Infatuation

"Sourdough breads and puffed pastries are made with great care at this cozy panadería, where you can literally break bread at a communal table or order to-go. The founder is an Oaxacan baker trained in Denmark who has found the sweet spot between European techniques and quality local ingredients, starting with a variety of wheat harvested from Tamazulapam del Progreso in la Mixteca region in Oaxaca. A standout example is a crunchy yet soft spandauer topped with an explosive combination of tropical fruits like mango and passion fruit. Most of the breads are large enough to share, except for the canelés, which are perfect for enjoying with an espresso. For a more casual breakfast or early lunch, the grilled cheese is a rich, gooey delight, served with a heap of softened butter on the side. photo credit: Carlos Elizondo photo credit: Carlos Elizondo photo credit: Carlos Elizondo photo credit: Carlos Elizondo photo credit: Carlos Elizondo Pause Unmute" - Mariana Camacho