i used to believe the french were the masters of pastry and breakfast sweetbreads but i have become a turncoat...there is nothing i like more than a sweet roll (empanadas de calabaza...sabroso!) from my local panaderia.
so who does it better? I know most people will side with la francais for technique...but i am more of a fan of simplicity...key to the mexican bakeries.
does anyone know if the mexican baking tradition stems from the era of french control (ie maximilian) as i have heard from the bollilos of torta fame? or does it extend earlier from the spaniards? tia