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Reviews (1)

First Review by 2cycle2gether

One of two sources of naturally leavened bread. - Edit

One of two sources of naturally leavened bread in Ensenada, Baja California, Mexico.

[The other is the Soriana Super on Boulevard Reforma in between Adolfo Lopez Mateos and De Las Aguilas which sells quarter pullman loaves of Pan Negro Tipo Rustico produced by Fiiller [sic] (full name Elaborado Por Pan Fiiller) - a wholegrain naturally leavened (sourdough) load comprised of whole rye flour, whole wheat flour and salt.]

A nice little bakery which produces small whole grain pullman loaves, round loaves, foccacia, and bagguettes of varying varieties. Some include dried apricots and/or caraway seeds, olives, onions, etc. The owner trained in Europe and is getting to know his loaves. Highly recommended!

Pros: Whole grain, Naturally leavened, Locally produced

Cons: Relatively expensive , at just over US$3 a loaf, Tough for locals to afford


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