In a heartfelt moment at the Quarry Farmers Market, José Cáceres, co-owner of La Panadería, recalled the emotional response from a customer years ago. A young woman in military uniform approached him, tears streaming down her face as she spotted the vibrant conchas on display. Her story of childhood memories connected her deeply to the bread, as the last thing she remembered from Mexico was visiting a panadería with her mother.

“Why are you crying?” José asked, to which she replied, “My memories!” A warm connection was formed, highlighted by José gifting her with pan de muerto, a traditional bread for Dia de los Muertos. “Those are the moments you remember,” he reflected.

A Milestone Achievement

Fast forward twelve years, and the Cáceres brothers marked an extraordinary occasion: the sale of their two millionth concha. This milestone was celebrated at a pre-Fiesta gathering at their midtown bakery, a testament to their dedication to elevating traditional Mexican sweet bread.

“Two million is very special to La Panadería because our mission is to elevate the pan dulce,” explained José, noting that they began their journey counting sales from their initial market days. Just last month, they reported 1,998,216 conchas sold and marked the milestone with excitement.

Community Celebration

At La Panadería’s location on Broadway, nearly 100 guests came together to celebrate the achievement. The event featured complimentary concha cakes, champagne, and commemorative fiesta medals.

“Two million conchas is really cool,” remarked Missy Hernandez, a patron of the bakery for over a decade. “I love the atmosphere and the pan.”

Chronology of Growth

The brothers’ journey began on April 16, 2013, with their first concha sold at the farmers market. Following the successful start, they transitioned to a brick-and-mortar location the next year.

• 2014: Sold 49,702 conchas from their first brick-and-mortar shop.
• 2016-2022: Sales entries show a steady increase across multiple locations.
• Milestone mark: One million conchas sold in just under ten years; the next million in less than three.

Roots and Dreams

The passion for baking is deeply ingrained in the Cáceres family. Having grown up in Mexico City, José and David fondly remember their mother, Doña Josefina, whose industrial baking business left a lasting impression on them.

“Every single night we sat together at the table,” José recalled, highlighting the role of their panadería in family discussions.

Years later, the brothers ventured into establishing their own bakery in the U.S. with José studying market trends while David honed his culinary skills at renowned institutions such as Le Cordon Bleu and the San Francisco Baking Institute.

The Birth of La Panadería

Initially uncertain about their prospects, the brothers set up their first stall at the Quarry Farmers Market. José recounted that their primary goal at the time was merely to cover their costs and stay afloat.

Despite uncertainties, their commitment to quality led to an enthusiastic response from the community. “Our first day, we welcomed a very good crowd,” José said, which signified the beginning of their success.

Reflecting on Success

On the day of the two millionth sale, the atmosphere was festively charged as David served conchas and drinks to party attendees. Reflecting on their success, he noted, “It’s amazing to think my family has been baking for almost 50 years.”

José’s emotional response to the celebration highlighted the profound impact of their journey. When asked how their mother would feel about this achievement, he found himself speechless, with emotion conveying his answer.