The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Greetings from Mexico City

Grobread's picture
Grobread

Greetings from Mexico City

Hi everyone! 

I'm Pablo and I have been baking bread for a few years now, mostly for myself and my family. I recently started selling a few loaves each week, nothing too serious, but it's amazing how much I've learned in the past two months. I mostly use sourdough. 

I try to make my bread as healthy and whole-foody as I can, but it's very difficult (or expensive) to get organic ingredients or different grains here in Mexico where this whole artisan bread revolution hasn't really reached yet. You can find a few good "artisan" bakeries in the nicer parts of the city (not where I live), but there isn't much home baking culture either. 

Don't get me wrong, I absolutely love and am very proud of mexican culinary tradition, I just wish that whole grain hearth artisan (as ambiguous as that word is) bread was a bigger part of it, but it isn't. We do have some delicious sweet breads though, but even in that tradition good bakeries are hard to find.

I just wanted to say hi and share a little thought with all of you. Does anyone else have that kind of problems where they are from?

Happy baking! 

Pablo

Pavlovamaker's picture
Pavlovamaker

Couldn't agree more. I'm in Querétaro and sometimes struggle to find certain ingredients. It is wierd, since - as you point out - Mexico has a great and very, very varied culinary tradition... but tends towards the traditional.

Happy baking!

 

David