Pan y Dulce

A groundbreaking new book from the Magnolia network TV star exploring the baking traditions of Latin America, infusing classic breads and pastries with new energy and introducing readers to the cultures and stories behind each recipe

Bryan Ford has changed the way the world sees baking; no longer the Euro-centric approach to the craft, he broadens the scope to celebrate the baking traditions of Latin America, starting with a simple approach to recipes and technique, and sharing the depth and nuance of the stories behind each loaf and pastry.

Taking a completely unique, yet long overdue approach, there is no book like New World Baking on the market. From Pan de Mole to Medialunas, Palmeritas to Pan Frances, and Flan to Arepa Dulce de Maiz, the recipes here will highlight the beauty and breadth of Latin American baking. This is an essential baking book for every home baker looking to expand their understanding of the history of the craft and explore the sweets and treats, breads and bakes of this region, from the Caribbean to Peru.

"Pan y Dulce is the book I have been waiting for! Bryan Ford takes you on a deep dive into the beautiful breads and pastries of Latin America. With each page you turn, I guarantee you will get more and more hungry and start baking--I know I did!"--Nina Compton, James Beard Award-winning chef
"Pan y Dulce marks a new era of visibility for Latin American baking, a category as vast and diverse as the region's thirty-three countries. In this collection of 150 recipes, Bryan generously shares his encyclopedic knowledge of the magical baked goods that define the art of panadería and repostería. From popular empanadas and pastelitos to lesser-known recipes like pan de sorgo and beiju de tapioca, this breathtaking book promises a journey of discovery, enchantment, and utter deliciousness."--Roxana Jullapat, author of Mother Grains and owner of Friends & Family (LA)
"Pan y Dulce offers so much more than just delicious baked goods; it takes you on a sweeping journey through history, from the origins of bread through its transformation by Black, Brown, and Indigenous hands across Latin America. From the jalapeño quesillo bolillo filled with creamy Oaxacan cheese to coconut milk tortillas de harina (which have set a new standard for any future tortilla I'll ever eat), Bryan's recipes are layered with comfort and a deep gratitude for the past. This is an essential cookbook for new and experienced bakers alike, teaching not just how to bake but also why we bake."--Frankie Gaw, author of First Generation
"Pan y Dulce opened my eyes to a vast and vibrant world I've been missing out on. Bryan's detailed step-by-step directions make each recipe accessible and never leave you wondering what to do next. My to-bake list just became quite large--I can't wait to explore all the flavors and passion this cookbook offers."--Maurizio Leo, James Beard Award-winning author of The Perfect Loaf
"A beautifully written introduction to the world of bread and sweetness; a love letter to Latin American baking...The book is part historical discussion, part personal journey, all delicious." --Jennifer Huberdeau, The Berkshire Eagle
"Bryan brings a straightforward, conversational, and modern take on traditional recipes. Pan y Dulce is a lightning rod for pan-Latin baking traditions and history, and Bryan's pride in his heritage and exploration of the baking traditions of the Latin world shine through. He masterfully blends traditions culled from Indigenous cultures with the baking customs of the colonizers, creating a unique and rich fusion of flavors and techniques. Complemented by lush photography, this book is a feast for the eyes as well as the palate."--Jim Lahey, James Beard Award-winning baker and author of My Bread
"Bryan Ford brings a much-needed and refreshing perspective to the world of baking with this thoughtful and inspired compilation of Latin American baking traditions. Pan y Dulce pays tribute to the vast and deep historical and cultural significance bread has throughout the continent. This remarkable cookbook provides a harmonious blend of classic and innovative recipes of extensive breads and pastries, captivating and essential for home and professional bakers alike."--Arturo Enciso, head baker, Gusto Bread
"Bryan Ford does it again! Not only does he share mouthwatering recipes for
panes y dulces that people love, but he makes baking them easy, fun, and
approachable--while also giving you their amazing backstories. A must have!"--Pati Jinich, James Beard Award-winning chef, TV host, and author of Treasures of the Mexican Table
"Ford's warmth, love, and passion radiate from the page. With his contemplations on the history of colonization and slavery that has influenced many of these recipes--and how Native peoples have adapted them--there is so much to be learned here besides how to make bread."--Booklist (starred review)

Bryan Ford is a baker and food writer of Honduran descent who runs the blog Artisan Bryan, named the Saveur Best Baking & Sweets Blog in 2019. He is a dough aficionado who has run a pop-up sourdough pizza business, a wholesale bakery in Miami, a seasonal King Cake business out of his New Orleans home, and most recently completed a take-over of Bon Appetit's Basically. Upcoming projects include a podcast alongside David Chang called Recipe Club and a monthly savory cooking column for Saveur. Star of the Magnolia Network shows "The Artisan's Kitchen" and "Baked In Tradition," and with an appearance on the Netflix series "Waffles and Mochi," he is the bestselling author of New World Sourdough.

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