La Panaderia Michoacana – Los Angeles, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (213) 493-4792 to check today's hours. Know the hours? Send them to us.

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258 E Adams Blvd, Los Angeles, CA 90011

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Address258 E Adams Blvd, Los Angeles, CA 90011

Phone(213) 493-4792

StyleMexican panadería

CountyLos Angeles County

Time zonePacific Time

From city center3.2 mi southeast

About La Panaderia Michoacana

La Panaderia Michoacana is a Mexican panadería at 258 E Adams Blvd, about 3.2 mi southeast of central Los Angeles.

It is one of 942 bakeries and sweet shops we list in Los Angeles, roughly one for every 4,118 residents. The closest neighbour on our map is Buñuelos Pau Pau, 0.2 mi away.

Hours were not published with this listing. Most Mexican panaderías in Los Angeles open in the early morning, but phoning (213) 493-4792 first is a good idea.

At a glance

Listed as	Mexican panadería
Bakeries in Los Angeles	942
Nearest bakery	0.2 mi

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What to order

Typical items at a Mexican panadería like this one — the bakery's own selection may differ.

Full menu

Pan Dulce

MarranitoAlso called puerquito or cochinito: a pig-shaped soft gingerbread sweetened with piloncillo and molasses, cakey in texture with an earthy, mildly spiced flavor.
Ojo de BueyNamed for an ox eye, this pastry rings a disc of sponge cake with a coil of flaky puff pastry, offering two contrasting textures in one piece.
MantecadaA Mexican-style muffin baked in a red paper cup, with a fine, buttery crumb, a hint of vanilla or orange, and a sugared dome.
BigoteA twisted, mustache-shaped pastry made from laminated dough, brushed with egg and sprinkled with sugar for a crunchy, sweet shell.

Galletas y Polvorones

Galleta de GrajeaA round butter cookie edged in rainbow sprinkles, crisp around the rim and slightly tender in the middle, a favorite with children.
HojarascaA delicate cinnamon shortbread, traditionally made with lard, tossed in cinnamon sugar after baking; very crumbly with a warm, spiced aroma.
BesoTwo domed, cake-like halves joined with strawberry jam, then rolled in coconut or sugar to resemble a kiss; soft, sweet, and fruity.
CoyotaA thin, flaky disc from Sonora filled with melted piloncillo, offering a crisp shell and a molten, molasses-like brown-sugar center.

Empanadas y Rellenos

Empanada de CalabazaA half-moon turnover filled with spiced pumpkin cooked down with piloncillo and cinnamon, with a tender, slightly flaky crust.
Empanada de PiñaA sugar-crusted turnover packed with sticky pineapple jam, its soft pastry shell giving way to a bright tropical bite.
Empanada de CamoteFilled with smooth sweet potato purée scented with cinnamon, this turnover is mellow and earthy, with a sugar-sprinkled crust.
Empanada de CremaA tender turnover holding a vanilla pastry cream filling, dusted with sugar; mild, creamy, and popular with kids.