La Gran Fama is a bakery in Centro Historico, Puebla.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Opened in the 19th century as the first camote counter in the city, and the tortitas de Santa Clara are the other thing to buy.
Address: Avenida 6 Oriente 208, Centro, 72000 Puebla
Panaderia El Hospicio bakes conchas and cuernitos on 2 Poniente in Puebla from seven in the morning, the everyday bread counter of the Centro.
Tip: Opens at seven in the morning, which is early enough to catch the first conchas out of the oven on 2 Poniente.
Worth the queue: Concha
Puebla La Churreria fries churros from seven in the morning on 2 Sur in Puebla, served with the thick hot chocolate the city drinks year round.
Tip: Order the thick drinking chocolate with the churros: Puebla treats it as a breakfast rather than a dessert.
Worth the queue: Churros with hot chocolate
Antes Meridiano bakes on Calzada Zavaleta in Puebla and shuts at three, a morning-only room of sourdough toast, house jam and specialty coffee.
Tip: Bread comes out in the morning and the doors shut at three, so there is no point arriving after lunch on Zavaleta.
Worth the queue: Sourdough croissant
Mary Barragan Helados churns dense helados, paletas and nieves on 16 de Septiembre in El Carmen, Puebla, and keeps going until ten at night.
Tip: Open until ten at night in El Carmen, which makes it the obvious walk after a cemita at the market up the road.
Worth the queue: Nieve
Panaderia El Hospicio bakes conchas and cuernitos on 2 Poniente in Puebla from seven in the morning, the everyday bread counter of the Centro.
Tip: Opens at seven in the morning, which is early enough to catch the first conchas out of the oven on 2 Poniente.
Worth the queue: Concha
Puebla La Churreria fries churros from seven in the morning on 2 Sur in Puebla, served with the thick hot chocolate the city drinks year round.
Tip: Order the thick drinking chocolate with the churros: Puebla treats it as a breakfast rather than a dessert.
Worth the queue: Churros with hot chocolate
Hackl Panaderos Artesanos has baked natural-leaven bread in La Paz, Puebla, since 2001, with rye, ciabatta and viennoiserie across the counter.
Tip: Baking here since 2001 and the counter also runs pan de muerto in late October, which sells out by mid-morning.
Worth the queue: Rye sourdough
