Sweet bread I inventory
Let's take a look at the sweet and curious creations that, for centuries, have made up "the everyday bread" of the Puebla diet.
By Cocina Cinco Fuegos
Cinco Fuegos Kitchen
Oreja by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Puebla: "The breadbasket of New Spain"
After the founding of the city of Puebla in 1531, wheat was grown for the first time on the American continent a few miles away, in the well-known and fertile valley of Atlixco. That is why this region was known as the breadbasket of New Spain.
The establishment of numerous mills in the old Ciudad de los Ángeles, together with a population of Spaniards, gave rise to a baking activity that led to the consumption of sweet bread among the inhabitants regardless of their origin.
Pastel by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Thanks to the skill and creativity of bakers who transmit their activities and knowledge from generation to generation, numerous types of bread continue to be kneaded with great skill. In a matter of hours, and a lot of patience, you end up with a wide range of sweet bread.
Today the number of bakeries that can be found in Puebla continues to surprise, from traditional that are run as family businesses, to highly technical businesses that are closer to the baking industry, taking care not to lose the flavor that has characterized the bread that has given renown to the gastronomy of Puebla.
Piedra by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Let's take a look at the variety of breads that have resulted from this centuries-old process and, with them, in whose names people reflect the humor and ingenuity of the bakers from Puebla.
Concha by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Concha
No one can conceive a bakery without this traditional bread. It is generally white (vanilla) or coffee (chocolate), and comes in a variety of sizes.
Campechana by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Campechana
It is a classic of the Puebla bakeries, with a crispy texture that goes very well with a good coffee.
Apastelada by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Apastelada
Following the tradition of the Puebla bakeries, this bread has a sugary and crunchy texture.
Baile by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Baile
With a friendly and emblematic name, many older adults remember this type of bread as one of the oldest ones they know.
Bigote by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Bigote (Mustache)
It takes its name for its fun shape, soft texture covered in sugar
Choux by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Choux
Of French origin, it is filled with custard; nowadays it can be found on the table of people in Puebla.
Cerillo by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Cerillo (Matchstick)
Elongated and with red fruit jam that join to one end to honor its name
Chimisclán by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Chimisclán
Also with an unusual name, no one knows what it means. This bread is of a very ancient tradition within the Puebla bakeries; sprinkled sesame seeds, this seed gives it a great taste.
Empanada by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Empanada (turnover)
Of great tradition in all bakeries, they can have different fillings, being the most popular cream.
Cazuela by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Cazuela (casserole)
Because of its shape as a container, it is covered with butter and sugar; a favorite for children.
Calvo by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Calvo (bold)
With a chocolate covering that gives it a different flavor that is widely enjoyed today.
Cono de crema by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Cono de crema (cream cone)
This bread has been incorporated into the taste buds of the Puebla population, filled with custard and with a very crunchy texture.
Dona de chocolate by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Chocolat donut
A variant in donut-making that is greatly appreciated among young and old who enjoy them widely.
Galleta de estrella by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Cookie
Widely enjoyed, it is a good idea to have them at home as they are ideal for any occasion.
Moño by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Moño (Bow)
Another traditional bakery classic, covered with sugar and with a soft texture.
Cuadro de chocolate by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Chocolate Square
Chocolate covered cake, now part of the Puebla snacks.
"Flor" by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Flower
Made from "beaten" masa dough, they also take their name from their far-fetched form
Feité de coco by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Feité de coconut
Made of masa dough that must be "beaten" and left to rest several times until the desired consistency is reached.
Chicharrón by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Chicharrón
It takes its name because of its resemblance to the pork crackling that is eaten, with a soft and crunchy texture
Dona de azúcar by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Sugar Donut
Recently appearing in the local bakeries, it has quickly found a large public that enjoys them, especially among children.
Polvorón by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Don't miss this cute custom of "baptizing" each bread with its name so that it can be identified correctly. Discover more of these creative varieties of bread in the next part of the exhibition.
Curator: María de la Cruz Ríos Yanes
Photographer: Ana Carolina Díaz Rodríguez
Bakery: Don Raúl
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