Pan Estilo Copala
Bakery · Compton ·
Artisan Mexican bakery specializing in Guerrero-style pan dulce
Artisan Mexican bakery specializing in Guerrero-style pan dulce
"The pan dulce at Pan Estilo Copola might look like basic whole wheat conchas from the supermarket, but there’s more to these brown-hued pastries than meets the eye. The secret: this family-owned, Guerrero-style bakery in Compton ferments wheat dough and shapes it by hand, producing rustic-looking, sweet-savory pan dulce like squiggly sugar-coated gusanitos or warm empanadas overstuffed with purple yam. If your ideal breakfast is a carb and coffee, grab an assortment to dunk in Copola’s sweet, cinnamon-y café de olla (available for self-serve)." - brant cox, sylvio martins, arden shore, cathy park
"The pan dulce at Pan Estilo Copola might look like a basic whole wheat concha from the supermarket, but there’s more to these brown-hued pastries than what meets the eye. The secret: this family-owned, Guerrero-style bakery in Compton ferments wheat dough and shapes them by hand, producing rustic-looking, sweet-savory pan dulce, like squiggly sugar-coated gusanitos or warm empanadas overstuffed with purple yam. If your ideal breakfast is a carb and coffee, grab an assortment to dunk in Copola’s sweet, cinnamon-y café de olla (available for self-serve)." - sylvio martins
"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
"The team that used to run a garage panaderia called Estilo Pan Copala now has an official bakery. The name might be slightly rearranged but the important thing is that the new brick-and-mortar spot looks like it has expanded on their pan dulce selection with conchas, orejas, cuernos, and empanadas." - cathy park
"Husband-and-wife Anticeto “Cheto” Polanco and Nolberta Bonilla opened a permanent bakery in a Compton strip mall on February 7 after spending two years constructing the space. The couple built a following over nine years from a small Compton garage, and from the new shop they sell small batches of Bonilla’s signature pan dulce—conchas, borrachitos, and pan de huevo." - Mona Holmes
