La Reyna Bakery is a traditional Mexican bakery with recipes that have been passed down for over 50 years. The bakery specializes in Pan de Muerto and Roscas de Reyes. However, whether you’re celebrating a birthday or graduation or a wedding, a cake from La Reyna may make the event. To know more about La Reyna Bakery, kindly keep reading this article.
La Reyna Bakery Cakes Prices
|8 inch One Layer Round Cake||$8.79|
|8 inch Two Layer Round Cake||$16.49|
|⅛ Sheet Cake||$19.99|
|¼ Sheet Cake||$21.99|
|½ Sheet Cake||$45.99|
|Full Sheet Cake||$55.99|
About La Reyna Bakery
Clemente and Josephina Gutierrez opened La Reyna Bakery in 1965 in a small village called Woodlake in Tulare County of the San Juaquin Valley, California. In 1971, they relocated to San Francisco’s Mission District and closed the Woodlake facility. They worked at their relative’s bakery, Dominguez Bakery La Flor De Jalisco, in San Francisco’s Mission. Their neighborhood for five years before opening their current site at 3114 24th Street on July 7, 1977.
Today, forty years later, they are still committed to delivering you the best Mexican and most authentic pastry possible. Then, they are still owned and operated by their family. They continue to prepare pastries the same way they were in 1965. They used fresh eggs, milk, fresh yeast, flour, water, sugar, and salt to create the most authentic pastry imaginable. Salvador Ramirez, their Head Baker, and brother-in-law, has been baking bread here at La Reyna for the past 32 years. Having learned from the original bakers who worked here when they first opened in 1977, who in turn learned to create these same pieces of bread from their teachers, who learned before them.
La Reyna Bakery Daily Menu
La Reyna Bakery’s daily menu includes the Pan de Concha, which translates to a sea shell and is available with pink, white, or chocolate sugar toppings. Moreover, the Chilindrinas, named after a freckled-faced child character from the Mexican children’s show El Chavo del Ocho, are made using the same ingredients as the Concha, as is the Lima. Then, La Novia, translated as the bride, is named after limes and their belly button-like characteristics. It takes its name from the spiral-like dress topper that is wrapped in sugar. Also, the Granada is named after the pomegranate because it is shaped to resemble the top part of the fruit, and there are others with names as amusing as the first from the same pan de nuevo ingredients translated as bread made with egg.
Another favorite is made with the same ingredients as pan de huevo but with added egg. Called Cuernos, they are either washed with egg to give them a shiny shell-like appearance or covered in sugar.
These Cuernos are by far one of our larger pieces of bread made daily; smaller forms are created with the same dough called Bigotes, which translates to mustaches, and Corbatas, which translates to bow ties; the latter two are sugar-coated. You can translate the Picone, which is made from the same mix.
Furthermore, they produce pan de Manteca, which is lard bread, as well as Elotes, which means maize, and Cuernito, which means the small horn, and the bakers occasionally build different shapes to entertain themselves while baking. These pieces of bread are filled with a yellow-colored pasta or paste-like dough. This mixture is used to manufacture different slices of bread, such as the Nopal bread. What else? La Reyna Bakery also makes pieces of bread with names like Ojo de Buey (a bull’s eye), Libros (books), Nino’s Envueltos (Wrapped child), Nueces (Walnut), Guayabas, Campechanas, Salvadorneos, Biscuits, Cocadas, Mantecados, Cuidadelas, bolillos, and more.
La Reyna Bakery offers delectable cakes with a wide range of customization options. They also offer fresh bakery products suited for every occasion. Have you ever purchased a cake from them? Let us know what you think in the comments section below!
For more cakes, you can read Cake Boss, Dominique Ansel Bakery, and Corner Bakery Cafe.
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