IRVING, Texas — "It smells like home," said Odette Orduno, owner of El Sol Panaderia in Irving. There's a constant line at her store year round, but the weeks before Día de Los Muertos are some of the ...

Owners Maria Becerra and husband Ismael Trejo pose for a photo with pan de muerto, the staple bread for Dia de Muertos, and cafe de olla at Lubellas Patisserie in Dallas on Tuesday, Oct. 28, 2025.

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 prepared ...

What may appear to some as just a piece of sugary bread is a symbol deeply rooted in Mexican tradition. A South Sacramento panaderia in the autumn season gears up to provide a seasonal specialty for ...

The first bread Bryan Ford ever made was for his father. It was a cinnamon raisin loaf. It was both burnt and underbaked. Of course, his father loved it and ate the whole thing. On Oct. 31, 2022, Ford ...

Pan de muerto is an important part of any Dia de los Muertos celebration. A local bakery shares the history of this traditional bread, and how it's made.

MEXICO CITY (AP) — 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 ...

Bread to honor the dead and to be enjoyed by the living: Gusto Bread makes pan de muerto every fall for Día de Muertos. (Shelby Moore / Los Angeles Times) On an early fall morning, Gusto Bread ...

Every year as Día de los Muertos, or Day of the Dead, approaches, bakeries across Portland fill their shelves with pan de muerto, or bread of the dead, a sweet, round loaf typically topped with sugar ...

Every year, as the last days of October arrive, bakeries throughout Mexico and many cities in the United States are filled with the sweet aroma of pan de muerto, a round bread covered with sugar and ...