At Panadería Rosetta breads are made daily with sourdough and slow fermentation. You can find traditional Mexican sweet breads such as concha, pan de muerto and puerquitos de piloncillo; breads created by Elena Reygadas such as rol de guayaba and bollo de romero; loaves made with different flours such as amaranth, mesquite and ramón; and classic European breads such as croissant and pain au chocolat.