Pan Estilo Copala - Review - Compton - Los Angeles - The Infatuation

"Pan Estilo Copala is a family-run bakery in Compton that originally operated out of a garage, and though they’ve since upgraded to a brick-and-mortar, there’s still a rustic, handmade quality to the pan dulce at this Guerrero-style panadería that sets it apart. Spongy peinetas, crimped to look like hair combs, look perfectly imperfect through the glass case and forearm-sized tostados receive a messy spackle of frosting. It’s clear that a person made these brown-hued breads rather than a machine, the same way you’ll notice their subtle sourdough tang that balances the sugar. Not only are they a vast improvement over bland supermarket conchas when it comes to flavor, but they hold up well when dunked in Copola’s sweet, cinnamon-y cafe de olla, too. photo credit: Kim Fox photo credit: Kim Fox photo credit: Kim Fox photo credit: Kim Fox photo credit: Kim Fox Pause Unmute Food Rundown Peineta This crimped roll tastes like a pretzel bun: malty and tangy, salty but just sweet enough. If you’re not in the mood for something sugary first thing in the morning, get this one. photo credit: Kim Fox Gusanito Copola’s gusanitos taste just like their peinetas, except rolled in sugar. Of course, that makes them sweeter up front, but the yeasty flavor of the bread balances everything nicely. Empanada de Camote Our eyes widened when we saw the vibrant purple yam stuffed inside this fluffy empanada. It’s both beautiful to look at and delicious—what comes through most is the yam’s natural sweetness. photo credit: Kim Fox Tostado These forearm-length tostadas taste like giant buttery shortbreads. They’re great on their own, sturdy enough to dunk in coffee, and also big enough to fill you up, so consider sharing one if you’re taking home an assortment. photo credit: Kim Fox Pan De Carbonato If you think these large slabs of crumbly soda bread look dry, think again. They’re moist like any respectable coffee cake, with a warm caramel-y flavor from piloncillo. The thin layer of frosting on top adds a nice sweetness, too. photo credit: Kim Fox" - Sylvio Martins