Sally

May 23, 2021 at 11:01am

Thanks for a wonderful article reminding me of the panaderia in Sacramento, where there were multi-colored conchas and empanadas. I taught myself to make empanadas but had no idea how to make conchas except that it was a sweet dough (sweeter than the "farm" bread my grandparents made) Especially intriguing are your thoughts
on different flavors and textures for the toppings

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