Panaderia Rosetta, Mexico City MX

Panaderia Rosetta

Croissant Integral

Ricotta Danish

Eight Spice Roll

Double Chocolate Cookie

Tapioca Sesame Blueberry Cookie

Granola Cookie

50/50 Concha

Whole Wheat with Dark Chocolate, Raisin and Walnut

Having paid a visit to Chef Elena Reygadas’ lauded Italian restaurant Rosetta just twelve hours prior, breakfast on Sunday began with a brief stop to the Panaderia across the street, the space considered by many to be the best bakery in all of Mexico City already completely packed just thirty minutes after opening the doors with a small line of patrons streaming in and out with hands full of beautiful artisan Breads and Pastries.

Now featuring two locations, the latter a significantly larger space with upstairs seating just about half a kilometer away, Panaderia Rosetta is somewhat less English-friendly than the formal sit-down restaurant where menus and service are bilingual, the process of yelling over the heads of persons seated at the bar more an inconvenience for them and the staff than those on the go with a total order consisting of eight items tallying just shy of $15USD.

Taking a seat on an outdoor bench to enjoy, several locals tying off their dogs at a bike rack with varying degrees of success in keeping the animals quiet, it was with items unbagged and photographed that the tasting began with a Whole Wheat Croissant lightly glazed in local Honey, the shell golden with a crisp crackle and restrained sweetness while the inside is more dense than most, yet still soft and springy.

Never impressed by Concha in the United Sates, the dry interior not even tolerable despite the Sugar coating, Panaderia Rosetta improves on the concept slightly by using an eggy base not dissimilar to Brioche while both the Ricotta Danish and the Eight Spice Roll are laminated similarly to the Croissant, but lighter thanks to the use of white Flour with the former textured almost like Flan encased in Pastry while the later is bracing in a way rarely seen in the United States with bold notes of Cinnamon and Anise.

Tasting three Cookies next, each of them moister than those at Ideal or Esparza thanks to careful baking and more liquid in the mix, fans of the Oatmeal Cookie would be well advised to investigate a Granola option decorated in dried Fruits and Nuts amidst Whole Grains while even the Gluten-Free will find offerings available, the Tapioca and Sesame round far more savory than many with sweetness provided by plump, bursting Blueberries.

Saving Cocoa till last, the Double Chocolate Cookie almost bitter with a few Nuts tossed in for texture, it was only because the item was prominently displayed at the register than a baton of Whole Wheat Bread decorated with chunks of Dark Chocolate, Raisin and Walnut was added to the order last minute, a gamble that would nonetheless pay-off several times over as the crumb was pillowy soft with each ingredient present and accounted for, but not overwhelming the others.

www.rosetta.com.mx/panaderia