To me the Rosca de Reyes recipe is more than just an adjustment on ratios when compared to the Concha or Bizcocho dough. It brings memories that go back to January 6, 1998. I’ll share that story with ...

The empanada de calabaza, also known as the pumpkin turnover, is a handheld pastry that is not only addicting and delicious; it is filled with one of Mexico's oldest culinary staples and ancient foods ...

Discover the history and artistry behind rosca de reyes. Chef Alex walks through dough development and decoration, from mixing to the finishing touches. Learn three delicious variations, including ...

With decades of R&D and hands-on experience across retail, corporate, and family bakeries, I’ve mastered the art of crafting exceptional bread and pastries. As both a seasoned bread scientist and ...

Chef Alex will walk you through the A-to-Z process for preparing pan fino dough, delicious fillings, and traditional shaping techniques to create elotes, cuernitos, troncos, and empanadas that rival ...

How delicious do these empanadas look?! They were created by Chef Alex Peña, using his TM6! 🥟 He created a special recipe for the empanada dough himself and used our Picadillo recipe from #Cookidoo ...

Flourless Chocolate Torte ~ flour provides not only structure but a consistent viscosity during the mixing stages of a cake batter. By removing the structural ingredient the final product becomes ...

Coricos de maiz 🇲🇽- masas quebradas crujientes ~ polvorones or tacuarines as they are referred to in the state of Sinaloa, Mexico 🇲🇽 These corn polvorones gained their name and popularity on the ...

“Baking is the most rewarding part of my culinary experiences.” ...

“Baking is the most rewarding part of my culinary experiences.” ...

For the first time, Chef Alex Peña brings the artistry of pan dulce into your kitchen, sharing a collection of carefully guarded family bakery recipes and time-tested techniques. The Mexican Bakery ...

The #thermomix, designed for everyone from a #homebaker making #empanadas or #desserts, to an R&D scientist targeting a desired water temperature, ingredient measurement and final dough weight. Not ...