Breaking Bread
At 2 a.m., when the streets of downtown San Antonio are hushed and still—save for a few night owls—bakers are flipping on the lights in La Panadería.
They slice and knead dough that will be transformed into torta loaves, delicately sweet conchas, and flaky croissants stuffed with berries and cream. After rolling and shaping balls on a floured marble surface, they hit them with a soft thwack and set them aside to rise.
La Panadería’s recipes originated four
