Pastry Like No Other is this Boozy Croissant at La Panaderia
With National Tequila Day quickly approaching on July 24, there is a pastry like no other, an innovative, boozy take on the classic French croissant from the popular San Antonio bakery, La Panadería. One of La Panadería’s most (in)famous and best-selling pastries is the Tequila Almond Croissant. Yes you read that right. Tequila and almond cream come together harmoniously inside this flakey, made-from-scratch pastry to add an extra pep to your morning routine.
The idea for this Jalisco-meets-France pastry comes from La Panadería’s co-owner and Panadero, David Caceres. The Mexico City-native is a classically trained pastry chef who loves to push traditional baking boundaries. The Tequila Almond Croissant is the perfect example of Chef David’s passion for fusing the Mexican breads and pastries he grew up eating with the pastry techniques he’s learned from 20+ years of professional training and international travel.
This pastry is innovative, surprising and downright delicious, and I think you should definitely try out this crave-worthy croissant.
The new location is open Sunday through Thursday from 7 a.m. to 8 p.m. and Friday and Saturday from 7 a.m. to 10 p.m. Plans are already in place for a third La Panadería location to hit San Antonio in 2018. For more information, please visit www.lapanaderia.com.
ABOUT LA PANADERÍA
Hoping to share their Mexican heritage with citizens in the U.S., José and David Cáceres opened La Panadería in San Antonio, Texas, in 2014. The bakery, which specializes in handmade bread and pastries inspired by Mexico’s Golden Era, or Epoca de Oro, also draws influence from French, Italian and American breadmaking techniques. La Panadería’s unique approach to breadmaking includes a 48-hour fermentation process that results in artisan bread and pastries unlike any other. David and José infuse love, family, and tradition into their bread to bring a slice of their childhood in Mexico to San Antonio.