What Panadería Rosetta is known for

Panadería Rosetta grew from the baking arm of its namesake restaurant into a bread and pastry shop. The range centers on sourdough-fermented Mexican sweet breads and the signature guava-and-cheese roll, with production associated with Mexico.

Panadería Rosetta grew out of a restaurant, not the other way around. Chef Elena Reygadas opened Rosetta restaurant in Roma in 2010, and when diners kept asking to take the bread home, she opened a dedicated bakery across the street in 2012. Reygadas trained at the French Culinary Institute in New York and cooked in London before returning to Mexico City, and in 2023 she was named The World's Best Female Chef by The World's 50 Best Restaurants.

The bakery runs on sourdough and slow fermentation, and its bench work sits deliberately between two traditions. Alongside classic Mexican sweet breads — concha, pan de muerto, puerquitos de piloncillo — Reygadas bakes her own inventions, chief among them the rol de guayaba: a puff-pastry roll of guava jam and soft cheese that reworks ate con queso, a canteen dessert pairing guava paste with cheese, into a breakfast bread. The kitchen also turns out loaves built on amaranth and mesquite flours alongside standard European lines like croissant and pain au chocolat.

Rosetta now operates two locations in the Roma neighborhood, at Puebla 242 and Colima 179, both a short walk from the original restaurant. The bakery's identity rests on that dual fluency — Mexican pan dulce technique and French viennoiserie technique worked by the same hands, with the guava roll as the house signature that ties the two together.