Panfilia Panadería

How did this place come about and what made it different from the start?
This project started with a temporary job I took at a bakery. Although it sounds cliché, I fell in love with what my hands could do and create; seeing, smelling, and feeling how all the ingredients transform into delicious bread was something that changed me. I tried to resume my career, but I couldn't stop thinking about bread and everything that could be done with it, so I decided to open Panfilia, with zero money but a lot of enthusiasm.

What part of the day, space, or creative process do those who work here enjoy the most?
The creative process of thinking about or adapting a bread is complex but also a lot of fun. Learning about new origins and flavors nourishes us all. And the best part is being able to deliver bread made with history and respect to our customers.

If someone is coming in for the first time, what should they not miss?
Our classics are a must-try: almond or chocolate croissants. However, we always have bread with seasonal fruit that you shouldn't miss either.

What has been an interesting challenge that has made you rethink something about the project?
Our biggest challenge has been that we consider ourselves professionals. Our team is 90% women: the leader is a woman, and this, although it may not seem like it, isn't very common. People started noticing this, and we made it our hallmark. It's very challenging in many ways, but we've managed it because we are strong and professional women. 

In that sense, for Panfilia, it's important to distance ourselves from the violent practices that exist in the culinary world. We always keep in mind that we are people, not machines, and that this is a job, yes, but a dignified one. 

What influence, idea, or reference continues to shape the way you work today?
Traditional Mexican breadmaking will always be our inspiration because it seems inexhaustible. It's so motivating to read and research everything that has been and is being done in the country. We would like to recover recipes that are no longer widely seen. 

What place, project, or person has inspired you recently and why?
Café Mono Azul, Chipi Chipi Cafebrería, Café Bandida, Paradiso Bakery. Last year, we were able to discover these projects from different parts of Mexico, and they inspired us immensely. They have a unique approach that successfully blends different disciplines with human warmth, allowing us to build community. 

If your space could invite someone to collaborate for a day, who would it be and what would you do together?
We'd love to invite local bakers and bake some bread together—something that represents us as a whole.

Is there an object, corner or detail of the place that has a story that few people know?
More than an object, our "Casita" branch is an integral part of the city. Many people have lived here, visited someone, come to a party, or know someone who's been to this house. The stories we've heard over these eight years are so numerous that we could write a book. 

If this project were a city, a book, or a record, which would it be and why?
An album would probably be Our Love to Admire from Interpol because it's played a lot in our group of friends, and several of us are around the same age, so it takes us back to a shared era. A book would be Panza de Burro by Andrea Abreu because friendship is fundamental to this project's continued existence. 

Answers by Daniela Yadai Angeles, leader of Panfilia Panadería