My mother-in-law takes her bread very seriously, and when she introduced me to the first and one of the best pan de muerto I had ever tasted in Mexico City several years ago, I decided to search for the most flavorful pan de muerto in Bakersfield.

Pan de muerto is sweet flavorful bread traditionally baked in the weeks leading up to Dia de los Muertos and often placed in altars to pay homage to the departed. The bread symbolizes the cycle of life and death. The round shape represents the circle of life and the baked-in bone designs represent the bones and tears of departed loved ones. 

I was in search of the delicious smells of orange notes and the butteryness of it one can only witness as you bite into it when the bread pulls apart as if not wanting to let go of every incredible piece. 

Last year, after visiting several bakeries, I came to the realization that I may not find a similar flavor to the bread I found in Mexico City. The craving was so strong that, just a few weeks ago, I had some delivered directly from one of my favorite panaderías there.

Today, I found the most delicious day of the dead bread at Bread and Honey, a local bakery and restaurant owned and operated by local chef Mike Anguino, 33. 

Anguino followed the path of his father and grandfather, both bakers in Guadalajara, Mexico. 

The inspiration of opening the bakery was inspired by his father and the dream to bring fresh baked bread and a cafe to the southwest Bakersfield community. 

“Let’s just put a bakery in the southwest, we know my father knows how to make the bread, I had to learn the trade,” Anguino said. “Everything is made in-house, we make our bread, we make our filling, we get our butter for our croissants from the region of Normandy in northern France.”

When asked what was the inspiration behind the pan de muerto, Anguino shared, “Growing up, pan de muerto was something we looked forward to having, because of its unique taste and flavor, and we were only able to get it for a short period of time. After Nov. 2, it doesn’t come back until next year.”

Following his grandfather’s recipe, Anguino learned to make the bread this year for the very first time, he shared that his father made it in previous years. 

“I almost see it as a brioche, like an egg and milk bread, because of its softness and many of the same ingredients, but then it includes orange zest, lots of unsalted butter, cream cheese, and sugar,” added Anguino.

Let us know if you have any other recommendations for other great day of the dead bread, so that we can check them out!