A James Beard nominated bakery and café located in San Antonio, Texas, La Panadería just reached a major milestone by selling their 2 millionth concha.

As a bakery and café staple in the Alamo City, La Panadería is most known for their conchas, both the traditional and the unique creations (as noted by the concha sales). Their latest artisanal creation has been the Dubai Chocolate Concha.

Known for redefining the traditional pan dulce experience, La Panadería has built a cult following by elevating the humble concha into a canvas for creativity. The Dubai Chocolate Concha continues that legacy with a show-stopping green and brown shell, inspired by the distinctive colors of the Dubai chocolate bar. It’s as stunning as it is flavorful – the green half bursts with rich, creamy vanilla, while the brown side offers deep, satisfying chocolate notes.

Inside, the experience gets even more indulgent: a luscious pistachio ganache blended with real pistachio bits and smooth Nutella delivers an unexpectedly luxurious twist on the traditional pastry.

Brothers José and David Cáceres opened bakery-cafe La Panadería in 2014 to share their Mexican heritage and love for baking with the people of their adopted hometown of San Antonio, Texas.

“Early on, we realized that when people think of pastries, they think of French,” David Cáceres says today. “So, I asked my brother – why can’t pan dulce be a success?”

After all, pan dulce from Mexico traces its roots to the French, and the popular bolillo is basically a French roll.

“We want to change the perspective that pan dulce can’t be as good as a French bakery. We want to keep the tradition of pan dulce, but elevate the focus,” David says.

The Cáceres’ passion for baking began when they were young boys selling loaves of their mother,

Doña Josefina’s fresh baked bread on the streets of Mexico City. Eventually José and David took over their mother’s homegrown business and started baking on a large scale, supplying bread and pan dulce for businesses throughout Mexico. After finding financial success in Mexico, the brothers realized they wanted to get back to the basics, and they decided to bring their passion for bread culture to Texas.

La Panadería, which specializes in making handmade bread and pan dulce inspired by Mexico’s Golden Era, or Epoca de Oro, also draws influence from French, Italian and American breadmaking techniques. La Panadería’s unique approach to breadmaking includes a 48-hour fermentation process that results in artisan baked goods unlike any other. The attention to detail and welcoming atmosphere found at La Panadería have quickly made the bakery and café a staple in the Alamo City. They have four locations in San Antonio marketplace.

La Panadería’s unique conchas aren’t just seasonal; they’re part of a larger mission to honor tradition while pushing boundaries in the world of pan dulce. And they’re not slowing down: their next flavor, the Ferrero Rocher Concha, launched May 5 — another bold fusion designed to surprise and delight.

“We have changed the technique to make our own recipes,” David explains. “We do this by resting the dough. When you give it time to break down to simple sugars, you are getting a product with more flavors. It totally changed the game.”