""We're bringing our childhood memories to the table, and now people are paying attention," said Erick Rocha, pastry chef at Corima in Manhattan and the all-day cafe Vato, in Park Slope, Brooklyn, where conchas regularly sell out."
"The croncha was an organic way to bring together the cultures in our kitchen," said owner Amy La Rue, noting her largely Mexican staff."
"According to food industry research group Datassential, menus featuring conchas have grown 68% in the past four years, with 53% of Gen Z diners 'definitely interested' in trying one-more than any other generation."
"Today, Camacho bakes colorful conchas in modern flavors like earl grey and vanilla, hot chocolate with saffron and guajillo, and brown butter lavender at Comadre Panadería, her bright pink shop in Austin, Texas."
Mariela Camacho, inspired by her heritage, began baking conchas in 2017, despite lacking prior baking experience. Today, her shop in Austin offers modern flavors of these traditional Mexican sweet buns. The popularity of conchas is rising nationwide, with various bakeries introducing unique takes on the treat. A notable fusion is the 'croncha,' a croissant-concha hybrid that has drawn significant attention. Research indicates a 68% increase in concha menu items, particularly among Gen Z diners, who show a strong interest in these nostalgic pastries.
Read at Bon Appetit
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