D. L.
Google
Living next door to Tomasa means waking up every morning to the decadent, almost sinful scent of freshly baked conchas and I must say, it’s a lovely sensory invitation. Specializing in both sweet conchas (think chocolate, chai, mazapán) and savory concha “salads” (like chilaquiles, mole, or molletes—all on concha masa), Tomasa brings creativity and variety to the pan dulce game.
Now… let’s talk truth from a self-proclaimed concha expert (moi). While I applaud the consistently shaped pastries and well-executed toppings (yes, getting that sugary crust just right is an art form), the conchas themselves are simply too sweet and too dense for my palate. A bit of restraint on the sugar would elevate the whole thing. I rarely-never buy their conchas, however for less demanding palates they will be fine. To me, nothing special TBH.
The real MVP? Their café de olla. Rich, aromatic, spiced to perfection...easily one of the best I’ve had. Yes, also a tad sweet, so sip slowly.
Staff? Lovely. Warm, attentive, and genuinely kind.
Space? Tiny. Not ideal for long catch-ups or relaxed brunches. Better suited for quick coffee stops, solo bites, or remote work types who don’t mind a bit of street bustle. Overall: A cute spot with inventive concha culture.