The Best Bakeries in Mexico City: A Local’s Guide to Must-Try Pastries

Mexico City’s bakery scene is a delicious mix of old-school traditions and bold new flavors. Forget everything you know about ordinary bread—here, you’ll find flaky croissants stuffed with guava, speakeasy-style bakeries hidden down alleyways, and conchas so fresh they practically melt in your mouth.This isn’t just another list. I’ve spent years tasting my way through CDMX’s best bakeries, from the legendary Panadería Rosetta to the brand-new Hasta el Cuerno, where croissants get a wild Mexican twist. Whether you’re a first-time visitor or a local looking for your next sugar fix, this guide will lead you straight to the city’s most unforgettable pastries. Here is your ultimate guide to The Best Bakeries in Mexico City.

Panadería Rosetta: Where Pastry Meets Art

📍 Location: Colima 179, Roma Norte

Walking into Panadería Rosetta feels like stepping into a pastry lover’s dream. The smell of warm butter and caramelized sugar hits you the second you open the door. Chef Elena Reygadas, one of Mexico’s most celebrated chefs, built this place as a shrine to perfect bread—and it shows.

The guava roll is what everyone talks about (and yes, it lives up to the hype), but don’t sleep on their cardamom bun, a swirl of spiced dough with just the right amount of crunch. The almond croissant is another winner, stuffed with rich frangipane and dusted with powdered sugar.

Pro tip: Get here early. By noon, the line snakes down the block, and the best pastries sell out fast. If you’re lucky, grab a seat on their tiny wooden terrace and watch Roma’s stylish crowd stroll by as you sip your café de olla.Expect a 20+ minute line (yes, even on weekdays). The crowd? Mostly foreigners clutching DSLRs and locals pretending they don’t love it too.

Saint Panadería

📍 Location: Alfonso Reyes 220, Condesa

Saint Panadería has quietly become Condesa’s worst-kept secret, where minimalist Scandinavian design meets Mexico City’s vibrant pastry culture. Behind the unassuming concrete facade lies a bakery obsessed with perfection—their miso caramel croissant, with its umami-rich filling and lacquered sugar glaze, has devotees lining up before opening. But the real showstopper is the hoja santa cruffin, where the anise-like Mexican herb gets folded into delicate pastry layers with vanilla custard. The space doubles as an experimental lab, where bakers tweak fermentation times for their 48-hour sourdough and craft seasonal specials like chile morita cinnamon rolls.

What sets Saint apart is its devotion to both tradition and innovation. While their cardamom knots pay homage to Nordic baking, the mamey fruit danish celebrates local flavors. The industrial-chic space, with its exposed beams and marble countertops, attracts laptop workers by day and wine-sipping pastry lovers by night (they stay open until 8pm, unlike most bakeries). Follow their blackboard menu for daily surprises—recent hits include a quesillo-stuffed brioche with Oaxacan string cheese and a cajeta-glazed kouign-amann that cracks audibly when bitten into.

La Boheme: Where Bread Is Life

📍 Location: Multiple spots, including Roma next to Mercado Roma

La Boheme doesn’t bother with fancy décor—it’s all about the bread. The kind of place where flour-dusted bakers hustle behind the counter, pulling fresh loaves out of the oven all morning. Their sourdough has a cult following, with a tangy depth that makes even the simplest avocado toast taste extraordinary.

But the real stars here are the orejas (Mexican palmiers). These flaky, caramelized pastries shatter into buttery shards with every bite. On weekends, they do a maple bacon roll that’s worth setting an alarm for—sticky, smoky, and impossible to eat without getting crumbs everywhere.

There’s only a handful of tables, so most regulars grab their haul and run. If you’re feeling brave, try their chile-spiked hot chocolate—it’s like a warm hug with a little kick.

Ficelle: A Slice of Paris in Condesa

📍 Location: Av. Tamaulipas 39, Condesa

If you close your eyes while biting into a canelé at Ficelle, you might swear you’re in Bordeaux. This place is the real deal—French baker Eric Lenoir runs the show, and his pastries are so precise you’d think they were airlifted straight from a Parisian boulangerie.

The pain au chocolat is textbook perfection: shatteringly crisp on the outside, with a ribbon of dark chocolate running through the center. Their baguettes have that elusive crackle when you break them open, and the éclairs are so light they practically float off the plate.

Ficelle is tiny, so most people grab their pastries to go and eat them in Parque México, just a few blocks away. If you’re feeling indulgent, pair your croissant with their rich hot chocolate—it’s thick enough to stand a spoon in.

Gala Panadería: The Secret Bakery You Have to Hunt For

📍 Location: Tonalá 143 Roma Norte

Finding Gala Panadería feels like unlocking a secret level in a video game. There’s no sign, just an unmarked door in Roma. Ring the bell, walk down a shadowy passage, and suddenly you’re in a tiny bakery that feels like it was teleported from Copenhagen.

This is the passion project of Eduardo García, the genius behind Máximo Bistrot. He makes all the bread for his restaurants here, but the real magic is in the pastries. The chocolate cruffin (a croissant-muffin hybrid) oozes molten chocolate when you tear it open. The guava “croffin” is even better—tart, sweet, and impossible to eat without making a mess.

They only bake in small batches, so go early. By 2 p.m., the shelves are bare, and the bakers are already prepping for the next day.

Pastelería Suiza

📍 Location: Parque España 7 Roma Norte

Step into Pastelería Suiza at dawn and you’ll join generations of locals who’ve started their day here since 1942. The air hums with the scent of vanilla and wood-fired ovens as white-coated bakers pull out trays of still-warm conchas – their classic vanilla version sets the gold standard with a sugar crust that crackles like autumn leaves. This is where you’ll find the city’s most authentic pan de muerto during Day of the Dead season, each loaf shaped like bones and perfumed with orange blossom water just as they’ve made it for 80 years.

Unlike trendy bakeries, the Condesa location retains its old-world charm with marble counters dusted in flour and a glass vitrine displaying perfect tres leches cakes. Come at 6 a.m. for the first batches of cuernitos (croissant-like horns) and join regulars in the morning ritual – a warm concha paired with atole de guayaba at the stand-up counter. Cash only, no frills, just Mexico City’s pastry heritage served exactly as it should be.

Bakers: Where Pastry Meets Pages

📍 Location: Durango 33, Roma Norte

Tucked away on a tree-lined street in Roma Norte, Bakers has become the unofficial living room for Mexico City’s bookish crowd. The moment you walk in, you’re greeted by the comforting aroma of freshly baked croissants mingling with the earthy scent of well-thumbed novels. Their signature hazelnut croissant – nearly as big as a dinner plate – has achieved legendary status, with layers so flaky they shatter dramatically with each bite, revealing a rich core of homemade Nutella-like spread. The raspberry tart, with its mirror-like glaze and jewel-toned berries, looks almost too perfect to eat (almost).

What truly sets Bakers apart is its carefully curated atmosphere. The Durango location features a shady patio draped in ivy, where you’ll find writers scribbling in notebooks, students highlighting textbooks, and the occasional local celebrity discreetly enjoying their morning coffee. Shelves lined with well-loved books invite browsing, and the staff never rush you – it’s the kind of place where lingering over a second (or third) espresso is encouraged. Pro tip: Come on Wednesday mornings when they debut their weekly special, often featuring seasonal Mexican ingredients like guanábana or tejocote in their viennoiserie,

Odette Panadería

📍 Location: Plaza Popocatépetl 35 Condesa

Odette’s Condesa outpost brings Parisian elegance to Mexico City’s trendiest neighborhood, with an airy, art deco-inspired space where you can watch bakers craft pastries through a glass partition. The star here is the Ferrero Rocher croissant—a flaky masterpiece dipped in hazelnut glaze and stuffed with chocolate ganache—but seasonal innovations like pan de muerto croissants (during Día de Muertos) and guava crujientes (crispy pastry with tart guava purée) showcase chef Odette Olavarri’s fusion of French technique and Mexican flavors 39. The Condesa location, opened in 2023, also offers delicate fruit tarts with seasonal berries and buttery madeleines, perfect for pairing with their specialty coffee.

Unlike the residential vibe of their Lomas de Chapultepec flagship, the Condesa spot buzzes with energy, attracting both locals grabbing a morning pain au chocolat and visitors lingering over afternoon tea. Don’t miss their box of nine rochers—hazelnut-chocolate truffles that make ideal gifts—or the pavlova cake layered with fresh berries 1112. With its prime plaza-facing location and Instagram-worthy pastry displays, Odette Condesa has quickly become a cornerstone of the neighborhood’s café culture.

Hasta el Cuerno: The New Croissant Revolution

📍 Location: Avenida Mazatlan 138-5 Hipodromo Condesa

The latest obsession in Mexico City’s pastry scene is Hasta el Cuerno, a bakery dedicated entirely to croissants—but not just any croissants. These are next-level creations, stuffed with things like banana cream, Lotus cookie butter, and strawberry jam.

Their signature move? A pudding casserole made with chunks of croissant, caramelized apples, and a sticky-sweet custard, baked until golden and served bubbling hot. It’s the kind of dish you’ll dream about for weeks.

Since they’re still new, they pop up in different locations—follow them on Instagram to track them down. Trust me, it’s worth the hunt.

The Concha: Mexico’s Sweetest Icon

No trip to a Mexican bakery is complete without trying a concha. These pillowy brioche-like rolls are topped with a sugary crust patterned like a seashell (hence the name). They come in vanilla, chocolate, or sometimes pink strawberry, and they’re best eaten fresh, ideally with a steaming cup of café de olla.

For the most authentic experience, hit up a classic panadería like Pastelería Ideal, where trays of conchas, orejas, and cuernos stretch as far as the eye can see. Grab a tray and tongs, load up, and pay by the kilo—it’s the Mexican way.

Final Thoughts: Which Bakery Should You Hit First?

If you only have time for one stop, make it Panadería Rosetta—it’s the gold standard. But if you’re after something more adventurous, Gala Panadería and Hasta el Cuerno are pushing boundaries in the best way.

And whatever you do, don’t leave without trying a concha. It’s the perfect bite of Mexico—simple, sweet, and utterly unforgettable.

Now, who’s hungry? 🥐🔥

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