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.
Address: Av. Presidente Masaryk 360 local 5, Polanco IV Seccion, Miguel Hidalgo, 11550 Ciudad de Mexico, Mexico City
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
