Panoteca San Miguel
Bakery · San Juan ·
Artisan bakery offering sourdough, pastries, mallorcas, pizza
Artisan bakery offering sourdough, pastries, mallorcas, pizza
"A Río Piedras bakery led by a baker trained in France that focuses on doing traditional Puerto Rican breads and pastries with careful methods and local ingredients; the shop experiments with airy Italian maritozzi and highlights local fruits such as pomarrosa and passionfruit in its pastry lineup, and its owner notably revived the island’s pan sobao using organic lard, eggs, and honey to recreate the classic soft, doughy loaf “done right.”" - Camila Merino
"Diego San Miguel opened this bakery in Cupey, a San Juan suburb, and in a few months made it a destination where items sell out daily. Options include sourdough breads, a selection of wines, cheese, and other high-end pantry options, as well as some pastries and local sweet breads, such as Mallorcas. Thursday night pizza is a real draw, when the line extends into the parking lot for New York-style pies, often made by local guest chefs." - Paulina Salach Antonetti, Alicia Kennedy
"A bright bakery and bread-forward space where pizza is treated as an extension of serious baking: daily lines form for baguettes, large sourdough loaves and sweet mallorcas, and a weekly Thursday pizza night fills the parking lot with New York–style pies served in large slices with a crunchier crust. The format enables creative collaborations with local chefs and producers (including cured-meat makers) and experimentation — for example, developing a house-fermented crème fraîche as a balanced white-sauce base — while the operation emphasizes balanced ingredients that make a pie satisfying without overwhelming richness." - ByAlicia Kennedy
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