Mexico City’s Panadería Rosetta may be widely known for its acclaimed rol de guayaba, or guava pastry, but when October hits, it’s all about the pan de muerto, or bread of the dead, which is ...

MEXICO CITY – The first bite is an assault to the senses. A sugary, citric, fluffy delight. “Pan de muerto” or “bread of the dead” is baked in Mexico every year, from early October to ...

Pan de muerto: A special bread from Mexico honors loved ones for Día de Los Muertos El Sol Panaderia in Irving sells about 5,000 pan de muertos leading up to Nov. 1 and 2nd for Día de Los Muertos.

At just 21 years old, Laura Molinar runs a business that employs 20 people and sells around 2,000 pastries a day. Her posts on social media have millions of views ...

Pan de Muerto, or “Bread of the Dead,” is a cherished staple for Día de los Muertos (Day of the Dead), a Mexican holiday honoring the spirits of deceased loved ones. With its unique flavor ...

"This pan de muerto is a version of the bread made for the November 2nd celebration known as Día de los Muertos (Day of the ...

The most recognizable pan dulce in Mexico and the United States is the concha, the shell shaped bread that is sold year round. But during Day of the Dead, Pan de Muerto is the sweet bread of ...

Pan de muerto owes its sweetness to the sugar brought to Mexico by the Spanish. Jaime Reynoso Pérez prepares baked pan de muerto by brushing melted butter. Alfonso Duran for The New York Times ...

A pan de muerto recipe to place on your Dia de los Muertos ofrenda, or Day of the Dead altar.

A sugary, citric, fluffy delight. “Pan de muerto” or “bread of the dead” is baked in Mexico every year, from early October to mid-November, amid Day of the Dead celebrations.