It’s a bustling Saturday at Boulangerie Carlota, and there’s a steady stream of customers, all smiles as they look upon a counter laden with baked goods: Rollos de guayaba with dizzying layers of pastry curled around cream cheese and pink guava curd, fluffy concha buns with a crackled, shell-like topping, and focaccia flecked with hibiscus petals and oregano.
But these days, the star is the pan de muerto.
Pan de muerto, as its name implies, is baked and eaten around the Mexican holiday of the Day of the Dead, el Día de los Muertos, a festival so significant that it is recognized on UNESCO’s list of Intangible Cultural Heritage of Humanity.
Keep reading “Keeping Día de Muertos traditions alive in Montreal”
The Main is Montreal's city magazine. We write the stories about this city nobody else is telling.
We're independent and reader-supported. Your support keeps us going.
Your email costs you nothing and opens the rest of this story now. It also means the next one reaches you on a Thursday, instead of disappearing into a feed.
No password. No payment. Opens instantly.
Already a member? Sign in
Comments
Welcome to The Main's comments section!
Share your thoughts and join the conversation. Please be respectful and constructive.
No comments yet. Be the first!