The counters in Mexico City worth queuing for: bread, pastry, and the morning ritual.
Bakery counters in Mexico City worth queuing for: levain breads, laminated pastry, regional bakes and the morning ritual.
Panaderia Rosetta in Mexico City is Elena Reygadas' Roma Norte bakery on Colima since 2012, the bakery counter where the rose-guava roll and the concha drive 30 minute Sunday morning queues.
Worth the queue: Rol de guayaba (guava rose roll)
Panaderia Rosetta Puebla in Mexico City is the second Roma Norte Reygadas bakery on Puebla, a larger room with the same conchas and laminated pastries plus more counter seating than the original Colima branch.
Worth the queue: Concha de vainilla
Pasteleria Ideal in Mexico City is the 1927 Centro Historico bakery on Uruguay Street, the two-floor cake hall where conchas, oreja and the kilometre-long January rosca de reyes have anchored Mexico City celebrations for nearly a century.
Worth the queue: Rosca de reyes (Three Kings cake)
Pasteleria Suiza in Mexico City is the 1942 Condesa bakery facing Parque Espana, the Spanish-Catalan-Swiss bake shop now in its third generation that put out the first cream-filled rosca de reyes in the country.
Worth the queue: Pan de muerto
Panaderia Aldama in Mexico City is the Coyoacan French-Mexican bakery on Aldama, a small counter that puts out sourdough, croissants and stuffed conchas that draw a weekend queue across Plaza Hidalgo.
Worth the queue: Concha rellena
Tout Chocolat in Mexico City is the Condesa chocolate counter on Amsterdam Street, the Luis Robledo chocolaterie that sources Mexican single-origin cacao from Tabasco and Chiapas for bonbons and chocolate de mesa.
Worth the queue: Chocolate de mesa
Rustik Bakery in Mexico City is the Roma Norte artisanal sourdough counter on Tabasco, a small French-style bake shop with naturally leavened breads, croissants and an espresso bar.
Worth the queue: Sourdough miche
Panaderia Da Silva in Mexico City is the Condesa Portuguese-influenced bake shop on Michoacan, the pastel de nata counter that runs flaky custard tarts and Mexican pan dulce across multiple branches.
Worth the queue: Pastel de nata
Delirio in Mexico City is chef Monica Patino's Roma Norte cafe and bakery on Monterrey, a daytime French-leaning room with butter croissants and seasonal Mexican market produce.
Worth the queue: Croissant mantequilla
Dulceria de Celaya in Mexico City is the 1874 Centro Historico candy shop on 5 de Mayo, the colonial confectionery that still sells camote, dulce de leche cajeta and candied fruit from the same wooden counters.
Worth the queue: Camote candy
Ozimo Tahona in Mexico City is the Roma Norte stone-mill sourdough bakery on Cordoba, a weekends-only operation that grinds heirloom Mexican grains on-site for naturally leavened country loaves.
Worth the queue: Pan de Oaxaca with sesame
Le Pain Quotidien in Mexico City is the Belgian organic bakery chain in Polanco on Avenida Masaryk, a daytime sit-down room with sourdough country loaves and a Mediterranean breakfast spread.
Worth the queue: Country bread
Peak food season in Mexico City is year-round.
Local dining hours: lunch around 12:30, dinner from 19:30.
service is typically included; small extra is welcome but not expected.
Ask the next local you meet what they would order. Mexico City rewards trust.