bake - December 2019 - Pan - 43

PROFILES

H

ector Bernardo, owner of
Zimatlan Bakery & Deli,
describes the simple process of
making one of his top-selling products,
tlayudas, which are similar to a giant
tostada shell. "It's a handmade tortilla
that you make on a hot flat plate to get
toasty, and then you put it in a hot oven
for about 2 minutes to warm."
Tlayudas are the integral component to
authentic Oaxacan plates, which feature
toppings of black refried beans, asiento
(unrefined pork lard), cabbage, tomatoes,
avocados, Oaxacan string cheese, salsa and
a choice of meat. Oaxacan food is based
on staples such as corn, beans and chili
peppers, but there is a great variety of other
ingredients and food preparations due to
the influence of the state's varied geography
and indigenous cultures.
Bernardo grew up in the Mexican state
of Oaxaca, a region well known for its
distinctive cuisine and authentic breads.

Eighteen years ago, he opened his original
panadería in Seaside, California, a coastal
city in northern California, just around the
bend from Monterey.
"When I decided to open a bakery in
Seaside, there were many Oaxacan people
in this area, but there was only one bakery,"
he recalls. "I remember telling my wife, 'I
know how to make bread," and she told
me, "Let's go.'"
Since that time, Hector and Margarita
Bernardo have delighted local customers
with authentic Oaxacan breads such as
resobados, chamucos, molletes, regañadas,
laureles, hojaldras, pan de yema, borregos,
roscas de boda, corazones, marquizotes, and
pan de codo.
For example, regañadas are sweet and
crunchy like a buñuelo, while chamucos are
flavored with cinnamon. Here, they also
make delicious churros from scratch.
"Oaxaca is rich in bread culture, and
there are many special flavors," Bernardo

says. "There are also many pastries from
Oaxaca that are delicious."
At Zimatlan Bakery & Deli, they make
a wide variety of Oaxacan-inspired sweet
breads, including casquitos, mamones, conos
de lechecillas, lenguanitos, and empanadas de
lechecillas.
He describes lechecillas as a handmade
filling that is slightly different than a
traditional custard, in that it is a vanilla
cream mixture flavored with cinnamon. It
can be made thicker with cornstarch to use
for filling empanadas and cones.
Authentic mamones from Oaxaca are
made by Zimatlan Bakery only as a specialorder item. This pastry is a special dessert
made of little squares of sponge cake dipped
in sugar, water and liqueur. Traditionally,
you add sprinkles on top and enjoy with
homemade burnt milk ice cream.
To appeal to many other customers,
Bernardo says he made traditional
Mexican breads every day, including
conchas, bolillos, niño envuelto, yoyos, pan
danes, pan fino, cortadillos, orejas, and pan
de elote.
"We also offer custom made cakes
for weddings, quinceañeras, birthdays,
company events, and any type of
celebration," he says. "We have in this
store close to nine years, and I do delivery
of breads and pastries to Santa Cruz on
Monday through Friday. We do weddings
and quinceañeras on weekends. We are
very busy."

DECEMBER 19

|

PANADERĺA

43



bake - December 2019

Table of Contents for the Digital Edition of bake - December 2019

bake - December 2019
Editor's Note - THE DESIGN ISSUE: 2020 VISION
Contents
Management - Veteran's Wisdom
Technical Corner - CALIFORNIA AVOCADOS
Practical Marketing - Fox in the Snow
Equipment - The Future of PACKAGING
Where Savory Meets Sweet
The Porto's Way
Merchandising Revenue
Chocolate - Chocolate Chef Competition
Cakes - PUT A STAMP ON IT
Sweet Goods - 6 Steps to Online Success
Breads - Variations on RYE
Pastries - Parisian MACARONS
Foodservice - Europain 2020
Product Showcase
Classifieds
Ad Index
Formula of the Month
BakeMark's Panaderia
CARTA DE INTRODUCCIÓN/CONTENTS
INTRODUCTORY LETTER/CONTENTS
PAN Y HORNEO - Variedades de pan dulce
PASTELES Y DECORACIONES - Toques Decorativos
Desarrollo de Nuevos Productos
PERFILES - ZIMATLAN BAKERY & DELI
LOLA’S MARKET
RICA PANADERÍA
EL NOPAL BAKERY
RECETAS DESTACADAS
SOLUCIONES CON PRODUCTOS DE BAKEMARK
BREAD AND BAKING - Sweet Bread Varieties
CAKES AND DECORATING - Decorative Accents
New Product Development
PROFILES - ZIMATLAN BAKERY & DELI
LOLA’S MARKET
RICA PANADERÍA
EL NOPAL BAKERY
FEATURED RECIPES
PRODUCT SOLUTIONS FROM BAKEMARK
bake - December 2019 - bake - December 2019
bake - December 2019 - bake - December 2019
bake - December 2019 - 2
bake - December 2019 - Editor's Note - THE DESIGN ISSUE: 2020 VISION
bake - December 2019 - 4
bake - December 2019 - 5
bake - December 2019 - Contents
bake - December 2019 - 7
bake - December 2019 - Management - Veteran's Wisdom
bake - December 2019 - Technical Corner - CALIFORNIA AVOCADOS
bake - December 2019 - Practical Marketing - Fox in the Snow
bake - December 2019 - 11
bake - December 2019 - Equipment - The Future of PACKAGING
bake - December 2019 - 13
bake - December 2019 - Where Savory Meets Sweet
bake - December 2019 - 15
bake - December 2019 - 16
bake - December 2019 - 17
bake - December 2019 - 18
bake - December 2019 - 19
bake - December 2019 - 20
bake - December 2019 - 21
bake - December 2019 - 22
bake - December 2019 - 23
bake - December 2019 - The Porto's Way
bake - December 2019 - 25
bake - December 2019 - 26
bake - December 2019 - 27
bake - December 2019 - 28
bake - December 2019 - 29
bake - December 2019 - 30
bake - December 2019 - 31
bake - December 2019 - Merchandising Revenue
bake - December 2019 - 33
bake - December 2019 - 34
bake - December 2019 - 35
bake - December 2019 - Chocolate - Chocolate Chef Competition
bake - December 2019 - 37
bake - December 2019 - Cakes - PUT A STAMP ON IT
bake - December 2019 - 39
bake - December 2019 - Sweet Goods - 6 Steps to Online Success
bake - December 2019 - 41
bake - December 2019 - Breads - Variations on RYE
bake - December 2019 - 43
bake - December 2019 - Pastries - Parisian MACARONS
bake - December 2019 - Foodservice - Europain 2020
bake - December 2019 - Product Showcase
bake - December 2019 - 47
bake - December 2019 - Classifieds
bake - December 2019 - Ad Index
bake - December 2019 - Formula of the Month
bake - December 2019 - 51
bake - December 2019 - 52
bake - December 2019 - Blank - 1
bake - December 2019 - Blank - 2
bake - December 2019 - BakeMark's Panaderia
bake - December 2019 - Pan - 2
bake - December 2019 - CARTA DE INTRODUCCIÓN/CONTENTS
bake - December 2019 - INTRODUCTORY LETTER/CONTENTS
bake - December 2019 - Pan - 5
bake - December 2019 - PAN Y HORNEO - Variedades de pan dulce
bake - December 2019 - Pan - 7
bake - December 2019 - Pan - 8
bake - December 2019 - Pan - 9
bake - December 2019 - PASTELES Y DECORACIONES - Toques Decorativos
bake - December 2019 - Pan - 11
bake - December 2019 - Pan - 12
bake - December 2019 - Pan - 13
bake - December 2019 - Pan - 14
bake - December 2019 - Pan - 15
bake - December 2019 - Desarrollo de Nuevos Productos
bake - December 2019 - Pan - 17
bake - December 2019 - Pan - 18
bake - December 2019 - Pan - 19
bake - December 2019 - Pan - 20
bake - December 2019 - Pan - 21
bake - December 2019 - PERFILES - ZIMATLAN BAKERY & DELI
bake - December 2019 - Pan - 23
bake - December 2019 - LOLA’S MARKET
bake - December 2019 - Pan - 25
bake - December 2019 - RICA PANADERÍA
bake - December 2019 - Pan - 27
bake - December 2019 - EL NOPAL BAKERY
bake - December 2019 - Pan - 29
bake - December 2019 - RECETAS DESTACADAS
bake - December 2019 - SOLUCIONES CON PRODUCTOS DE BAKEMARK
bake - December 2019 - BREAD AND BAKING - Sweet Bread Varieties
bake - December 2019 - Pan - 33
bake - December 2019 - Pan - 34
bake - December 2019 - CAKES AND DECORATING - Decorative Accents
bake - December 2019 - Pan - 36
bake - December 2019 - Pan - 37
bake - December 2019 - New Product Development
bake - December 2019 - Pan - 39
bake - December 2019 - Pan - 40
bake - December 2019 - Pan - 41
bake - December 2019 - PROFILES - ZIMATLAN BAKERY & DELI
bake - December 2019 - Pan - 43
bake - December 2019 - LOLA’S MARKET
bake - December 2019 - Pan - 45
bake - December 2019 - RICA PANADERÍA
bake - December 2019 - Pan - 47
bake - December 2019 - EL NOPAL BAKERY
bake - December 2019 - Pan - 49
bake - December 2019 - FEATURED RECIPES
bake - December 2019 - PRODUCT SOLUTIONS FROM BAKEMARK
bake - December 2019 - Pan - 52
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