Mexican Bakery Introduces its Traditional Black Pan de Muerto with Totomoxtle Ash
San Antonio Mexican Bakery, La Panadería, is debuting a never-before-seen version of its beloved Pan de Muerto—made with handmade Totomoxtle Ash (burned corn husks)—available for an extremely limited time, from October 24–November 2, only in-store.
Introducing: Totomoxtle Pan de Muerto
This limited-release bread blends culture, symbolism, and natural artistry:
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Totomoxtle is the Nahuatl word for corn husk. The husks are hand-burned by La Panadería’s bakers to create an all-natural ash, which is then mixed with sugar to give the bread its dramatic deep black color—representing mourning and the symbolic cleansing of energy from the past year.
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The filling is made entirely in-house by slow-cooking sweet potatoes using traditional Mexican ingredients. The naturally vibrant orange filling offers a lightly sweet contrast and requires no artificial dyes.
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While striking in appearance, the ash adds only a subtle smokiness to the bread’s flavor.
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This offering is rooted in both ancestral symbolism and contemporary culinary technique.
Why Totomoxtle Pan de Muerto?
“With the passion and creativity with which we make our bread, La Panadería honors and welcomes our deceased with much love and respect, awaiting their return to meet again and remember that many of our best moments together were spent around the table sharing bread.” — Azucena Nuño, Pastry Manager of La Panadería
“Día de los Muertos is a centerpiece of our Cultura. Pan de Muerto honors our beloved ones that are no longer with us. When I see the Ofrenda and see my mother’s image, my heart melts. The Ofrenda always gives me the light to continue my journey.” — José Cáceres, Co-Founder of La Panadería
The Totomoxtle Pan de Muerto will only be available in stores due to the complexity of its production. If you’re working on Día de los Muertos coverage, or interested in highlighting unique culinary interpretations of heritage traditions, this may be a perfect fit. I’d be happy to coordinate interviews with José or David if of interest.
About La Panadería
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 Panadería have quickly made the bakery and café a staple in the Alamo City.
