With the purpose of joining the Day of the Dead celebrations, at Nizza Caffè, in the State of Mexico, confectioners created a pan de muerto with a cover that resembles the classic alfeñique skulls.
The founder of the initiative, Carolina Valdez Rojas, indicated that they intend to participate with their piece in a contest to be held on October 21 and 22 in Mexico City to be crowned as the best in the country.
In an interview, he explained that as every year they offer variety and on this occasion they decided to mix their knowledge to create this unique piece, which he said has Mexican culture as its inspiration.
“Really with the whole team we are preparing many months in advance making proposals about what we like the team and are traditions that we should not break … It’s like very toluqueño”.
The bread is filled with a tangerine muslin and is allusive to a sugar skull. It has a glazed cover and is decorated entirely by hand, which gives it a special touch both in aesthetics and flavor.
The mexiquense assures that her objective is to promote the name of Toluca and the State of Mexico, since on the one hand there is the traditional Feria del Alfeñique, a characteristic symbol of the capital of Mexico, and on the other hand, her taste for a different gastronomic piece.
“As every year we make our proposals for each pan de muerto, always totally inspired by Mexican culture and really because that is where this theme of pan de muerto comes from”.
They will seek to be crowned as the best pan de muerto in Mexico.
This year they expanded their portfolio of pan de muerto specialties to 14 flavors. In this Toluca establishment the creative process involves Carolina as leader and her team of pastry chefs who propose, deliberate and experiment with their new creations.
This year customers can find pieces of Pink Mole with Ruby Chocolate, Orange and Mezcal, Pinole and Cookie, Punch, Café de olla, Calaverita Mandarina, Lemon with Glaze, Guava Cream and Molten Ice Cream, Chocolate and Almond, Chocolate Abuelita, Pecan and Dulce de Leche, Cinnamon with Roasted Apple, Totomoxtle and Purple Sweet Potato with Blackberries, and Marigold Cream.
He informed that on October 21 and 22 they will participate in a contest in the capital of the country and that their wish is to enter several pieces to be crowned as the best in Mexico, although they foresee that the sugar skull bread will be their strongest card.
“We are still a little bit undecided because maybe aesthetically we are gong to enter the sugar skull… To put it up high so that it will be better known in other places”.
Nizza Caffè is located at 830 Andres Quintana Roo Street in the Morelos neighborhood, in the municipality of Toluca. All these handcrafted pieces will be available throughout the month so that customers can enjoy them.
TYT Newsroom
