Guanajuato Bakery
Concha
Ojos de Buey (Besos) (Yoyo de Fresa y Coco)
Quesadilla de Elotes
Polvoron Tricolor
Marranitos
Cortadillo (Mantequillo)
Tres Leches Vanilla
Part of the Fort Worth dining scene since 2005 Guanajuato Bakery knows a thing or two about Pan Dulce and beginning at 6:00am daily the continuous flow of traffic through 3319 East Belknap Street suggests customers trust the space for everything from Concha to custom Cakes.
A sizable footprint in the Northeast, mostly Mexican clientele and signage in Spanish creating an environment not unlike what one might find in a Mexico City Panaderia, it is using tongs that items are gathered from a dozen racks or cases, 90-cent Bread and 80-cent Cookies par for the course but far better here than elsewhere.
Smart to start with Concha featuring an airy crumb and crunchy topping, Guanajuato’s Cornbread Muffin a stark contrast in terms of moisture as well as density, fans of Gingerbread Pigs called Marranitos will find this one more aromatic than most while the three-color Polvoron is expectedly crisp and sugary.
Using slightly different nomenclature for a sprinkled slice of Cake more commonly sold as Cortadillo and dubbing a delicate Besos “Yoyo de Fresa y Coco” there is no mistaking Tres Leches regardless of name or background and the $3.50 wedge is worth every penny thanks to a delicate sponge, abundance of Condensed Milk and creamy whipped Topping.
www.guanajuatobakery.com