La Superior, Monterrey’s Bakery at the Same Corner Since 1924

Field notes

The page maps the bakery’s daily rhythm as much as its menu: the oven is lit at 4 a.m., the first batch reaches the counter before opening, and individual margaritas are sold from the pan dulce counter without reservations. It also records a seasonal production detail—more than 700 pan de muerto per day in three sizes during Día de Muertos—and identifies the bakery’s location opposite Mercado Juárez. Larger bread orders require a phone call one day in advance.