A Salvadoran family bakery, three generations strong.
Since 1996, the Mejía family has been hand-baking pan dulce, cakes, and Latin pastries from our little corner of Los Angeles.
Pan is love you can taste.
Don Roberto used to say that bread is the way grandmothers send their love forward — across countries, across generations. Twenty-nine years later, we still believe that. Every concha, every cake, every semita that leaves our kitchen carries that love.
We're small on purpose. We hand-stamp every concha because no machine can match a baker's touch. We talk to every family ordering a quinceañera cake because no two stories are alike. We close late on weekends because Los Angeles deserves real Salvadoran bread on the dinner table.
"Hacemos pan con amor. Siempre."
— Don Roberto Mejía, Fundador
Twenty-nine years of harina y fuego.
From Sonsonate to Pico Blvd
The Mejía family arrived from El Salvador with two recipe books and a dream. We opened a tiny storefront on Pico Boulevard.
Best Pan Dulce in LA
Los Angeles Times named our quesadilla salvadoreña 'the city's best Latin sweet bread.' Lines started around the block.
Cake atelier opens
We added a dedicated cake studio for quinceañeras, weddings, and custom celebration cakes — designed by our pastry chef Carmen.
Featured in Bon Appétit
Highlighted among 'America's Best Latino Bakeries.' We started shipping pan dulce nationwide.
Community first
Through pandemic challenges, we delivered free pan dulce to LA hospitals and schools. Our community fed us back tenfold.
Twenty-nine years strong
Still hand-stamping every concha. Still using abuela's recipes. Still right here on Pico Blvd.
The people behind every loaf.
A small, tight, mostly-family team. Most have been with us a decade or more.
Founder & Master Baker
Don Roberto Mejía
From Sonsonate, El Salvador. Third-generation baker. Still arrives at 4 AM every day to fire the ovens — refuses to retire.
Executive Pastry Chef
Carmen Mejía
Trained in San Salvador and Mexico City. Designs every custom cake. Has done 1,200+ quinceañeras and counting.
Cake Design Lead
Diego Mejía
Don Roberto's grandson. Fine-arts trained. Brings hand-painted details, gold leaf, and modern flair to traditional designs.
Front of House
Sofia Mejía-López
Remembers your order, your kids' names, and your dietary needs. The warm welcome behind the counter.
The slow way is the right way.
Sixteen years of practice. Hands-on craft. Locally sourced ingredients. No shortcuts, no compromises — just bread, pastry, and cake as they were meant to be.
Family Recipes
Recipes passed down from El Salvador since 1996. Same hands, same standards, three decades on.
Locally Sourced
California dairy, Central Valley flour, organic eggs from family farms. We know our suppliers by name.
Hand-Crafted
Every concha is hand-stamped. Every cake is hand-piped. No factories, no shortcuts — ever.
Award Winning
Featured in Eater LA, LA Times, and Bon Appétit's Best Latino Bakeries in America.
Same-Day Delivery
Order by 11 AM for same-day across LA County. Reliable, fresh, hand-delivered.
Custom Everything
From your child's birthday sketch to a 7-tier wedding masterpiece — we make it real.
Years in Los Angeles
5-Star Reviews
Awards Won
Cakes Crafted
Come taste why Los Angeles keeps coming back.
Walk in, order online, or just call us. We're at 1566 W Pico Blvd, Los Angeles, and we'd love to bake for you.
Open Mon–Fri 6:00 AM – 8:00 PM · Sat 6:00 AM – 9:00 PM · Sun 6:30 AM – 7:00 PM