Next stop, (another day), the more down-market Panadería La Artesa, at Calle Jalapa # 58, corner of Calle Durango; one of a chain of franchised bakeries, apparently originating in Puebla, but I'm not sure of where. La Artesa bakes a variety of breads on the premises. There are a number of attractive products, including whole grain items and gluten free breads. The various pan dulces we sampled were a considerable notch above those of the average panadería, but not, in my estimation, top ranking. Prices were reasonable, if slightly higher than in a typical panadería. Pan dulce items ran about $12 pesos each.
|La Puerta Abierta Bakery holds appeal for me|
|The Open Door invites you into the warm and friendly interior.|
Accordingly, the following morning we entered again. The young, multilingual French baker was working. We conversed briefly with him. (Wish I had gotten his name.)
The baked goods were more abundant: rustic baguettes, dusted with flour, streaky oval ciabatta, batards covered in oats or flaxseed. But what attracted us at that moment were the beautifully formed croissants. We took a pair to go, and ate them at our table at Orígenes Orgánicos half a block east. The croissants were perfect. (Note that there were also chocolate croissants, almond croissants and the rustic ham and cheese croissants; all very tempting, but we were determined to breakfast lightly.)
|The Perfect Croissant: from La Puerta Abierta|
|Ham and Cheese Croissants from La Puerta Abierta|
We also bought a pair of large loaves, one covered in flax seed, the other in oat flakes. We enjoyed these, although the flaxseed and oats were confined to the crust. The interior crumb was moist, chewy and had small tunnels running through the crumb. They weren't sourdough breads, but seemed to have been made with some pre-fermented dough or starter. La Puerta Abierta Bakery will be our first stop on our next visit to Colonia Roma.