Carlota Boulangerie Mexicaine isn’t just introducing conchas and pan de muerto to Montreal—it’s rewriting what a neighbourhood bakery can be. Founded by Mariana Martin, a Mexico City–born baker who trained under Elena Reygadas at Rosetta and studied culinary sustainability in France, Carlota brings the spirit of Mexican baking into a compact, sunlit storefront at the edge of Mile End. The offerings go well beyond novelty: her vanilla and chocolate conchas are light and deeply fragrant, the guava-cheese roulés are textbook perfect, and seasonal breads like pan de yema and rosca de reyes are made with reverence and precision. Workshops and collaborations with local artists anchor Carlota as a cultural space as much as a bakery. Martin’s journey—spanning three countries, pandemic pivots, and community support—infuses every recipe with purpose. You don’t just stop here for a pastry. You come to taste a story, shaped by resilience, shared by the dozen.