Florecita Panaderia
Bakery · Mission ·
Artisanal pan dulce with creative concha flavors & airy texture
Artisanal pan dulce with creative concha flavors & airy texture
"There are plenty of conchas around the Mission, but Florecita’s are special. The light topping crackles, and the bread underneath is so airy it practically sighs with every bite. Flavors rotate (blue corn is our go-to), but they’re always served warm, straight from the oven. Preorder yours online to guarantee you get exactly what you want, or try your luck walking in, though chances are they’ll be sold out of at least one flavor. Pick-ups are Thursday through Sunday only, and orders open on Tuesdays." - patrick wong
"There are plenty of conchas all around the Mission, just a short walk from Florecita, but this pop-up bakery’s version is special. The topping is light and crumbly, but stays firmly planted, while the bread is so airy it sighs with every bite. Florecita's five-flavor rotation includes the usual chocolate and strawberry, as well as churro, blue corn (our top choice, always), and seasonal options like peach cobbler. There’s a limited supply for walk-ins, so we suggest preordering online for pick-up. Either way, each one is delivered straight from a warm oven. photo credit: Patrick Wong" - Patrick Wong
"Run by husband-and-wife team Ximena and Jared Williams, this shop is noted for making some of the country’s finest cutting-edge conchas and represents "modern Mexican American baking." The business launched as a cottage operation in Oakland in 2023; the couple later moved into a separate unit within the Madelon complex and live in their retail-adjacent space. Ximena spotted the neighbor connection early, reached out to Liu after seeing Instagram posts, and introduced herself at the West Coast Craft Fair where they both held pop-ups. "People who love pastries love all kinds of pastries," Williams says. Only this bakery is open on Sundays." - Paolo Bicchieri
"A San Francisco bakery devoted to conchas and pan dulce innovations, offering flavors like apple pie and champurrado as part of a broader movement of bakers riffing on Latinx traditions to create genre-defying, must-try pastries." - ByEmily Wilson
"Launched by a former marketer who pivoted to baking, this San Francisco shop experiments with nontraditional concha flavors such as chocolate chunk and strawberry hibiscus, and avoids artificial colors. Natural ingredients like matcha are used to achieve both color and complementary flavor, reframing Mexican-style pastries by blending inspirations from other global pastries into a distinctly Mexican format." - Jaya Saxena