PROFILES His father originally started baking as a young person growing up in Mexico. The family tradition traces its roots to the craft of authentic Mexican breads and pastries. " Business has grown a lot over the past few years, " explains Miguel, who estimates they are improving quality by 25-30%. " We take pride in every pastry that we produce, but definitely the amount of Rosca De Reyes, Pan De Muerto and Canastas De Pan Navideno I feel that we are unique. " The bakery helps support local schools throughout the year and makes individual personal cakes for the graduating class, both students and families. " We try to support our community as much as possible. That has brought us a lot of new faces. " NOVEMBER 23 | PANADERĺA 43