Pan Artesanal Bakery

"The masterpieces at Pan Artesanal come at a price, and we don’t mean the very reasonable $6 they charge for a single pastry. Much like Sugar Moon, there’s usually a long line at this weekend-only Logan Square Mexican bakery and cafe, and they often sell out before closing at noon. But if there’s a cajeta churrito worth the high-stakes effort, it’s here. The lightly sugared crust crackles on first bite, exposing caramel so silky it deserves its own thread count. The rest of the treats on the rotating menu are just as transcendent, whether that’s a beautifully laminated croissant stuffed with nutella and strawberries, or a soft pumpkin spice bun that pulls apart with just a gentle tug." - veda kilaru, john ringor

"Sisters Lizette and Marisol Espinoza opened Pan Artesanal in July 2018, a Mexican bakery serving regional specialties. Find pan de elote, conchas (including vegan options), and more. The Hermosa bakery is open on weekends and quickly sells out, so get there early." - Ashok Selvam

"Celebrated for its regional specialties and traditional pastries, this Hermosa bakery´s Rosca de Reyes lineup features unique fillings such as strawberry with cream, Nutella, guava and cheese, blueberry cheesecake, and triple berry, alongside the classic version. Each rosca serves 16 to 18 slices, making it ideal for gatherings. Fans know these roscas sell out fast. Orders open right after Christmas and close early in January — or even sooner if capacity is reached. For last-minute options, check their Instagram account for updates." - Brenda Storch

"The masterpieces at Pan Artesanal come at a price, and we don’t mean the very reasonable $6 they charge for a single pastry. There’s usually a long line at this weekend-only Logan Square Mexican bakery and cafe, and they often sell out before closing at noon. But if there’s a cajeta churrito worth the high stakes, it’s here. The lightly sugared crust crackles on first bite, exposing caramel so silky it deserves its own thread count. The rest of the treats are just as transcendent, whether that’s a beautifully laminated croissant stuffed with nutella and strawberries, or a soft pumpkin spice bun that pulls apart with just a gentle tug. The menu rotates regularly, and people line up as early as 7:30am to get their hands on these baked goods. But if you’re one of the unlucky masses who waits 45 minutes only to be faced with a completely empty pastry case at 10am, calm yourself. Pan Artesanal has much more to offer, like warming plates of chilaquiles and fantastic breakfast sandwiches." - Veda Kilaru

"Inspired by the pan dulce their parents brought back from their native Michoacán, sisters Lizette and Marisol Espinoza opened Pan Artesanal in July 2018. Today, the Hermosa bakery has positioned itself as a local favorite with its assortment of pan dulce. Their offerings recreate traditional recipes such as the pan de nata, a buttery roll named for the milk fat used to make it. Patrons will also find creative interpretations of regional recipes like the pan de elote — a take on the soft and sweet corn Michoacano-style tamales known as uchepos.  Pan Artesanal is a haven for conchas, a sugar-kissed, fluffy Mexican pastry available here as a vegan option. But there’s more to savor than just sweet treats. The eatery offers sandwiches on freshly baked bread, which makes a surprising difference. Last year, the team expanded its menu with delicacies like tortas, tlacoyos, tacos served on handmade tortillas, and a selection of chilaquiles. Two other exciting dishes among their selection are two Mexico City darlings, a torta made with chilaquiles, and the beloved “guajolota” (a tamal-stuffed torta).  Guests who can’t get enough of the delicious tortillas — a recipe chef Marisol is very proud of — will be delighted to find out they can also purchase tortillas to go. Pan Artesanal is open only on weekends. Consider ordering ahead via Clover to avoid the long lines. Service is consistently warm and welcoming and as vibrant as the atmosphere. There is free parking in a lot a few doors down." - Brenda Storch, Eater Staff