![]() ![]() More than 500 different pastries are made in Mexico daily. When she returns to Tucson, she teaches the family about new cultures and their pastries. “But we want to have that same authenticity here in Tucson, too,” she said. Montaño’s sister, Erica Franco, enjoys traveling to new countries. Mexico soon got on board.Īs an added fun fact, the first French military intervention in Mexico was actually called Guerra de los Pasteles, which is Spanish for The Pastry War. When French bakers arrived in Mexico and began opening French bakeries, the concepts of baguettes, sweet pastries, and crispy rolls were introduced to the country. To the Spanish, wheat was also a staple, but more of a religious necessity because it was the only acceptable grain when making sacramental bread. Although Spain introduced wheat to Mexico, it’s been said that France introduced the art of bread-making to Mexico. Spain introduced Mexico to wheat, which soon became a staple in panaderías. Ever since, the family-run bakery has served traditional Mexican pastries, cookies, bread, donuts, tortillas, tamales, and menudo. Most pan dulce, which is Spanish for sweet bread, was inspired by countries all over the world, most notably Spain and France. The family-run bakery, which opened in the ’80s, serves pan dulceĪntonio and Martha Franco opened La Estrella in 1986. ![]() La Estrella Bakery is one of those, and possibly the most well-known Tucson panadería, which is Spanish for bakery. Living in Tucson means we’re lucky to be in close proximity to several authentic pan dulce options and panaderías. ![]()
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