At Lekaroz Bakery, which is located in the Chicago suburbs of Romeoville, Illinois, they spotlight the distinctive breads they produce throughout the year on videos posted on their Facebook page.

Every bread features its own recipe, many of which date back 80 years to authentic Mexican bakeries in Mexico City where the family traces its origins.

Husband and wife Cristobal Membrila and Maria Martinez, owners of Lekaroz Bakery, explains their bakery specializes in traditional breads including conchas, bigotes, chilindrinas, and cuernitos – which are soft and pillowy inside. The bakery also specializes in oversized muffins topped with nuts and large cinnamon rolls covered in icing.

Likewise, at Trigo Bakery, which is located in the Chicago suburb of Aurora, Illinois, they make signature breads including a special treat for customers who are still craving rosca de reyes (an ornate sweet bread for Jan. 6 celebrations of the Day of the Epiphany). Trigo continues the tradition with bread that is glazed and shaped in braids and sprinkled with dried fruits.

Miguel Garcia owns Trigo Bakery, with his wife, Maria, and their son, Eduardo. The bakery is cherished within the community, as evidenced by its recent nomination as a local bakery favorite in CommunityVotes Mississauga 2025.

Bernardo Cielo, owner of Panaderia Sandy’s in Warrenville, Illinois, explains that they specialize in unique breads including conchas with a modern twist – a shell of crusty bread on one side of the concha.

“Our origins are Puebla, Mexico, and we make breads on the smaller side, so they last longer in your home,” Cielo’s nephew Jesus Cuautle explains.

Breads are made Puebla style – with simple ingredients: eggs, yeast, flour, and butter.

Good margarines and butter are crucial to making great breads, points out Esteban Montes de Oca, who owns La Luz Bakery in Round Lake, Illinois, with his wife Carmen Hernandez.

“Good margarines are the heart and soul of good products,” he says.

They also keep customers very happy with a wide variety of sweet breads made from scratch throughout the year.

One specialty is rice pudding empanadas, and they make bolillos filled with cheese, jalapeño and ham. They also have a dedicated display of freshly made churros, which are available in plain, strawberry, or vanilla.

“We think we have the best flavors based on the response of our customers,” Montes de Oca says with pride. “Customers keep coming back. That gives us our energy to keep going and always striving to be the best in our community.”