Clemente and Josephina started La Reyna Bakery in a small village in San Juaquin Valley, California, in 1965. They closed the Woodlake location in 1971 and relocated to San Francisco’s Mission District. They worked at Dominguez Bakery La Flor De Jalisco. Five years later, on July 7, 1977, they founded their current business at 3114 24th Street. They remain dedicated to providing customers with the best Mexican pastries and the most authentic experience imaginable today, forty years later, still being owned and operated by their family.
They continue to make their pastries in the same manner as they were done in 1965, using only fresh milk, fresh yeast, flour, water, sugar, and salt to create the most authentic pastries possible. Salvador Ramirez, the head baker, and the bakery’s brother-in-law has been making bread at La Reyna Bakery for the past 32 years, and the bakery is very proud of him. The original bakers who worked here when it first opened in 1977 taught him how to make these slices of bread, and they in turn learned how to make them from their teachers, who learned before them.
La Reyna Bakery Cakes Prices
|8 inch One Layer Round Cake
|8 inch Two Layer Round Cake
|⅛ Sheet Cake
|¼ Sheet Cake
|½ Sheet Cake
|Full Sheet Cake
Bakery’s Special Menu
You can be sure that when a special holiday rolls around, they’ll have your favorite freshly baked. Authentic pastries for the event, like Pan de Muerto on November 2 for Los Dias de Los Muertos and Roscas de Reyes on January 6. On Dia de Los Muertos, a holiday commemorating one’s beloved who has passed away. The celebrant serves their favorite foods and puts on display their loved ones’ cherished possessions. Furthermore,
a pan de Muerto from La Reyna Bakery is naturally placed on the altar, which the practitioner creates in any size and dedicates to the loved one.
La Roscas de Reyes, for the Dia de Los Reyes on January 6th. Is another customary Mexican holiday where friends and family come together to celebrate the beginning of the Three Kings Day. In Mexico, it is tradition to exchange gifts with loved ones and close friends on Christmas Day, along with a substantial loaf of bread called Rosca de Reyes, which translates to “the crown of the three kings.” You are required to eat any size dinner on February 2nd if your slice of bread contains one of the hidden plastic babies. Consider ordering this festive bread at La Reyna Bakery early, given how popular this holiday is.
Bakery’s Daily Menu
The Pan de Concha, or sea shell, is a staple item on their menu and is available with pink, white, or chocolate sugar toppings. The Chilindrinas, named for a freckle-faced child character from the Mexican children’s program El Chavo del Ocho, is another favorite. The Lima, named for limes and their trademark belly button, is another favorite. La Novia, which translates to “bride,” gets its name from the spiral-shaped dress topping that it has covered in sugar. The Granada is named after the pomegranate because of the way it is shaped to resemble the fruit’s top. Other buildings with amusing names derived from the same pan de huevo (egg bread) ingredients.
Another favorite is made using the same components as pan de huevo, but with the addition of egg. Called cuernos, they are either dusted with sugar or washed in egg to give them a glittering shell-like look. They also make smaller versions of this dough into Bigotes, Spanish for mustache, and Corbatas, Spanish for bow ties. The latter two are dusted with sugar. These Cuernos are by far one of the bigger slices of bread produced daily. So, you can translate that one to say that Picone is made from the same mixture.
If you’ve ever enjoyed a cake from La Reyna Bakery, leave a comment below. We look forward to hearing your opinions!