The Panaderos have a unique approach
to the making of their bread that allows for long-culturing, typically 30 – 48 hours (up to 72 hours in some cases), so that the bread is unlike any other bread you have ever tasted from any bakery.
There is Artisan Bread
and then there is Pan ArteSano.
Which is both arte (artful) y sano (healthy).
Our Trigo, Sourdough Rye, Pan de Xocol, 3-Semilla Multigrain, Walnut Cranberry Rye, Pan de Agua or Cheddar Breads?
Have you tried our Pan ArteSano?
One taste from our bakery and you will believe
La Panadería serves Lonches for lunch.
Come by and see what a difference just baked artisan bread makes to a sandwich.
The Tongs and Charola Method After you enter La Panadería and turn towards the left wall you will find our Pan ArteSano. Under it you will find our Tongs and Charolas which are provided to aid our Compañeros in selecting their favorite bread choices of the day. As...
Why does La Panadería make French croissants? They are usually called croissants in the United States and definitely in France but back in 13th century Austria, they were called Kipferls. The Kipferl was the ancestor of the Croissant. In 1838-ish an Austrian baker...
Birote de Milanesa If you tried The Cubano, The Clasico or the Chicken Birote Sandwich you know that the sandwiches of La Panadería are serious. Another creation Made with Cariño is coming very soon in our Birote Milanesa Sandwich. This beauty is made with Cilantro...
Los Panaderos Jose and David were on KABB Fox 29's Daytime at Nine. They shared about the many types of Pan Dulce and Pan ArteSano they make at La Panaderia. Click the link to watch it on KABB. Welcome to Bread Cultura....
We’re opening a new PanAmericano concept Bakería on Broadway just inside the loop. It is the first of several stores that we will open in San Antonio and Texas. If you want to rise to the occasion, contact us.