La Panaderia has Awesome & Festive Treats for Fiesta

Tuesday 15th, June 2021 / 11:13 Written by
La Panaderia has Awesome & Festive Treats   for Fiesta

La Panaderia ‘s Fiesta Themed Pan Dulce are Here Just in Time for San Antonio’s Largest Block Party

La Panaderia, a San Antonio staple, is releasing a festive Fiesta-themed croissant arriving just in time for Fiesta 2021. This delicious treat will be available at its Broadway, Houston St. and La Cantera Heights locations exclusively during Fiesta June 17-27. A sweet addition to any Fiesta celebration, La Panadería will offer its popular Tres Leches Croissant filled with strawberries and cream, and adorned with Fiesta-colored frosting. The Fiesta treat will be available to order online and in-store.

For more information on La Panadería’s offerings, visit

La Panaderia
More information:

La Panadería, which specializes in making handmade bread and pan dulce 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 baked goods unlike any other.  The attention to detail and welcoming atmosphere found at La Panaderia have quickly made the bakery and café a staple in the Alamo City.


Twitter @breadcultura, Facebook @lapanderia and Instagram @lapanderia

La Panaderia



8305 Broadway
San Antonio, TX 78209

Phone (210) 375-6746

Hours M – F: 7a – 8p | Sa – Su: 7a – 6p


301 E. Houston St.
San Antonio, TX 78205

Phone (210) 592-6264

Hours M – S: 7a – 3p

La Cantera Heights

17030 Fiesta Texas Dr. Suite 105
San Antonio, TX 78256

Phone (210) 600-4460

Hours Mo – Th: 7a – 8p | Fr – Sa: 7a – 9p | Su: 7a – 6p

La Panaderia
About La Panaderia

Brothers José and David Cáceres opened bakery-cafe La Panadería in 2014 to share their Mexican heritage and love for baking with the people of their adopted hometown of San Antonio, Texas. The Cáceres’ passion for baking began when they were young boys selling loaves of their mother, Doña Josefina’s fresh baked bread on the streets of Mexico City. Eventually José and David took over their mother’s homegrown business and started baking on a large scale, supplying bread and pan dulce for businesses throughout Mexico. After finding financial success in Mexico, the brothers realized they wanted to get back to the basics, and they decided to bring their passion for bread cultura to Texas.

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