At Zimatlan Bakery & Deli, they make a wide variety of Oaxacan-inspired sweet breads, including casquitos, mamones, conos de lechecillas, lenguanitos, and empanadas de lechecillas. Lechecillas is a handmade filling that is slightly different than a traditional custard, in that it is a vanilla cream mixture flavored with cinnamon. It can be made thicker with cornstarch to use for filling empanadas and cones.

Hector Bernardo grew up in the Mexican state of Oaxaca, a region well known for its distinctive cuisine and authentic breads. Eighteen years ago, he opened his original panadería in Seaside, California, a coastal city in northern California, just around the bend from Monterey. “When I decided to open a bakery in Seaside, there were many Oaxacan people in this area, but there was only one bakery,” he recalls. “I remember telling my wife, ‘I know how to make bread,” and she told me, “Let’s go.’”

Zimatlan specializes in tlayudas, which are similar to a giant tostada shell. Tlayudas are the integral component to authentic Oaxacan plates, which feature toppings of black refried beans, asiento (unrefined pork lard), cabbage, tomatoes, avocados, Oaxacan string cheese, salsa, and a choice of meat.

The bakery also offers custom made cakes for weddings, quinceañeras, birthdays, company events, and any type of celebration.

Another specialty is Rosca de Reyes, Hispanic sweet bread that traditionally comes in a ring shape. It is traditionally enjoyed during Día de Reyes (Kings' Day) on January 6.

They also make delicious churros from scratch. “Oaxaca is rich in bread culture, and there are many special flavors,” Bernardo says. “There are also many pastries from Oaxaca that are delicious.”