The art of bread making; flavors that sweeten the palate in Mazatlan

Braulio Arámburo is 31 years old in the trade and his dream is to start his own business

Mazatlan – Bread making is an artisanal work , a work that is born from the heart and that needs a lot of passion to carry out, because, although some machines are currently used, many creations need kneading with their hands, if not, no It tastes the same.

Being a baker is a trade full of flavors, smells and figures, is one of the oldest works in the world and has been present in the evolution of our customs.

Braulio Arámburo went to work at La Guadalupana Bakery, located on Teniente Azueta Street in the Center of Mazatlan, when he was just 17 years old, because he did not study. At first what I was doing was cleaning trays and baking bread.

In the bakery, which is 47 years old in the Center, it makes two thousand pieces daily.

Fortunately, he says he had in his early years a “master baker”, the best in Mazatlan, who was very generous and taught him most of the secrets. Although his knowledge derives from touring different bakeries, where he has learned everything he knows, it is still a job with long hours, here knowledge and humility are necessary, beyond the domain of a recipe.

You improve the bread yourself, I go to other bakeries and from there I bring another class and then, where I go to work, there I take it, in this place I have entered and left several times, in fact, I am the oldest and I’m here.


The baker, with almost 31 years of experience, says that the majority of men work between dust, trays and strong temperatures that test their performance, in addition, they have to learn to know the containers and the process of each of the pieces of bread.

He emphasizes that although there is a recipe to prepare the flour in portions, many continue to work in an artisanal way, the measures remain their hands and each person has their shape and style. There are varieties that need to be allowed to rest, others not so much.

He explains that what he likes to do most is the easiest thing, that is the shells and cookies, the most difficult and that he doesn’t like to do, they are the campechanas, because it is very entertaining, it has to be baked at low temperature, it is taken out and it goes back in with the oven very hot, so that the sugar melts and shines.

A baker’s job is annoying and tired, because one has to stand almost all day, with a day that starts at 6:00 a.m. so that the pieces are ready no later than 9:00 a.m.


Through this trade, 48-year-old Braulio has brought his wife and two children forward, and even in his “dead times” he makes bread in his house to help himself. And although it does leave good profits, it has not been encouraged to start its own business.

“Yes, it is business to make bread, especially when you do not put a baker, on Friday afternoon I made 170 pieces, between pineapple and dead bread, I sold them at 10 pesos, they are like 700 thousand pesos and there it goes because they get almost 400 pesos in ingredients and everything else is of profit, my wife helps me, she is the one who charges and most are her clients, ”he says.

Braulio says that the greatest satisfaction that this job can leave them would be to have their own business, but in their case, they are not encouraged to try or go to look for customers. His wife encourages him a lot, but he doesn’t decide yet to take that step.

My sister-in-law tells me to associate, she doesn’t know how to make bread, she asked me for the recipe and makes donuts and sells between 800 and one thousand pesos a day with a little machine. I think women are braver in that regard.



On the eve of the Day of the Dead in Mexico, cempasúchil flowers, skulls and altars proliferate. And in bakeries, the bread of the dead begins to sell, sometimes a month in advance.

Its circular shape refers to the cycle of life and death through which each human being passes, at the center of the bread the “little ball” symbolizes the skull of the deceased, the cross strips represent the bones with which we are formed and also They refer to the tears of the deceased.

Perhaps at some point, you have perceived that your figure could refer to a skull, or not. But, the truth is that this bread is traditionally made on November 2, Day of the Dead, for Mexicans to honor their ancestors.

Braulio says that bread is sold year-round, however, since October, with the dead bread, the sale begins to pick up to stay that way all winter.

Here at the Guadalupana bakery, from the first of October we started making dead bread, it sells very well, it is a recipe that already exists, I don’t forget it anymore, I have it in my mind. Between 80 and 100 pieces are made daily and as the Day of the Dead approaches, up to 150 are made daily.

Source: el sol de mazatlan

The Mazatlan Post