Panadería Rosetta will pop up at NoHo's ATLA from November 1-3, honoring Día de Muertos with their signature Pan de Muerto, a traditional Mexican sweet bread.
During the height of the season, Panadería Rosetta's chef Elena Reygadas bakes up to 500 breads every day, showcasing the bakery's dedication to the holiday.
Chef Reygadas is offering two versions of Pan de Muerto: traditional and a blackened option colored by corn husk ashes, demonstrating creativity in honoring tradition.
Alongside Pan de Muerto, she will serve Guayaba rolls and a special coffee pairing from La Cabra coffee, enhancing the celebratory experience.
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