Sisters Lizette and Marisol Espinoza launched their panaderia business from home in 2016 using a commercial kitchen built by their father and uncle. They went on to open their brick and mortar in the city’s Logan Square neighborhood in 2018. Using Marisol’s education in French pastry-making, the bakery offers both Mexican and European-style baked goods. Their pan de muerto reflects that intersection, with varieties including the traditional, stuffed with nutella or cheese, and a triple chocolate version with cocoa sourced from Urupan, Michoacan.
This panaderia and restaurant has been feeding Angelenos in the barrio of Boyle Heights for nearly 70 years. It is famous for its freshly-made tamales, early morning hours, and weekend menudo. As for their pan de muerto, expect to find the classic recipe, sugar-coated skulls, headless “children,” and pastel-colored pan de muerto muffins.
Twelve locations in the Los Angeles area
La Monarca founders Ricardo Cervantes and Alfredo Livas craved the taste of their hometown panaderias in the city of Monterey after they moved to the US, so they opened their first location in 2006 in Huntington Park, a predominantly Latinx community in southeast Los Angeles County. The bakery uses all-natural ingredients like agave nectar and avoids processed mixes and preservatives. For the pan de muerto, La Monarca sticks with tradition, using fresh orange zest. Then they dip their bread in butter and dust them in granulated sugar.