Step into the world of pan fino with a class designed for both beginners and professional bakers. Learn to create traditional favorites such as elotes, cuernitos, troncos, alamares, chamucos, and seasonal empanadas de calabaza & manzana. Chef Alex guides you through the unique characteristics of pan fino, a rich, pliable dough rolled thin with wooden dowels to achieve its signature, delicate structure and subtle crispness. This class also dives into traditional leavening techniques and explores how the two types of cinnamon used in pan fino influence aroma, flavor complexity, and overall dough performance.
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