Because Latin American cultures are particularly welcome, it will often open the doors to entertain others, without giving the second thought of hospitality or feeding. They offered me the opportunity to take me in the hometown of Marcos, where he began to see: the “bakery in the parents. The next day, the duan bakery received me in an old red truck, as local news reports explode through speakers.
We threw the crowded people in the rural area, where the artichokes from Agave leaves the landscape from the pepper. We reached the village, with a flutter in the center of town and small green green, looking for a few white flags in the main square, looking for the main market: Piloncillo, Chile and Marcos ordered meat cut for lunch different.
The market was a treasure for himself. Several forms of Piloncillo gathered, the blue and yellow mass was fresh mass, and pan dulce stacked. Mole components, hanging and overflowing bins, were aromatic and attractive. When we pulled down a long and mischievous road, and he said that Levanta’s pan-was-original arrived with a metal sign, which we were in the right place.
Their house is doubled as a bakery, which may explain their work and identity that have been so linked. When you live with the bread, and you have to work with love, that instinctions to follow the smell is rooted in something instinctive. There, in the large kitchen, fresh ingredients were chopped and made a soil; The living room was full of artesanías (found crafts in Mexico). The hindshifts of the sweet pan was filtered in the air.
Marcos’s parents have been happy every day for 30 years at home. They often suppose fresh coffee in the garden in the garden, when it is time to sell, and the truck go to the streets as families and staff took out the glistening screen.
Put at the end of the day at that moment when the truck grace the people and the bread flies from the shelves. When we arrived for the first time, Marcos made my mother before giving their reganades to laminate the dough (similar to a piece of cake, but with a very thin flour and dust in each round of flour. This no-nonsense woman was afraid and He didn’t use a lot of flour, fold, fold, fold, excessive flour efficiently. While his father, he promised a tremendous launch of the stone deck ease, as we worked fast Despite meeting with each step. Despite care and accuracy in each process, in the afternoon, and all the communities achieved the taste of the final result, when his eyes were illuminated, it was pride to take the baker.
It is unique to see a family business in a new world in the oven, and even so when traditions remain in the process. It is not an easy balance to strike, but now it represents the boost of Latin American confectionery. They are stories like that of sweet and bread, we all love walking in a new city when we ride in a new city.
