{"id":217022,"date":"2026-08-05T09:49:00","date_gmt":"2026-08-05T15:49:00","guid":{"rendered":"https:\/\/errr-magazine.com\/?p=217022"},"modified":"2026-08-05T09:49:04","modified_gmt":"2026-08-05T15:49:04","slug":"asbaje","status":"publish","type":"post","link":"https:\/\/errr-magazine.com\/english\/asbaje\/","title":{"rendered":"Asbaje"},"content":{"rendered":"

Javier\u00a0Coria & Nicol\u00e1s Cano<\/p>\n\n\n

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How did this place come about and what made it different from the start?<\/strong>
Asbaje<\/strong><\/a> naci\u00f3 primero como una panader\u00eda\u00a0dark kitchen<\/em>, con la idea de que el pan fuera el principal protagonista y se respetara el tiempo que necesita para existir. El uso de masa madre, largas fermentaciones y procesos tradicionales es el eje principal del local, aunque eso significara ir a un ritmo distinto al que muchas veces exige el mercado actual.<\/p>\n\n\n\n

Con el tiempo el proyecto fue aceptado, comprendido y evolucion\u00f3 hasta contar con un espacio f\u00edsico donde ahora el pan, el caf\u00e9 y la cocina conviven de forma natural, siempre con la intenci\u00f3n de ofrecer un servicio y alimentos hechos con conciencia y sin prisas.<\/p>\n\n\n\n

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What part of the day, space, or creative process do those who work here enjoy the most?<\/strong>
Las primeras horas de la ma\u00f1ana, cuando salen las primeras piezas de pan, se calibran los molinos de caf\u00e9 y los aromas empiezan a inundar el espacio; justo la calma antes de recibir a nuestros primeros clientes.<\/p>\n\n\n\n

Tambi\u00e9n disfrutamos sentarnos para desarrollar los nuevos productos de temporada, el proceso de investigar qu\u00e9 ingredientes nos ofrece la temporalidad; probar las t\u00e9cnicas tanto para la cocina como para la panader\u00eda y encontrar el equilibrio entre lo tradicional y la vanguardia.<\/p>\n\n\n\n

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If someone is coming in for the first time, what should they not miss?<\/strong>
Sin duda debe comenzar con el pan: es el coraz\u00f3n de todo el proyecto. Despu\u00e9s, que se tome el tiempo de elegir alg\u00fan caf\u00e9 para acompa\u00f1arlo y un buen plato de brunch<\/em> para pasar un rato agradable.<\/p>\n\n\n\n

M\u00e1s que recomendar un solo platillo o pan, nos gusta guiar la experiencia de nuestra panader\u00eda y men\u00fa, entendiendo que todo es parte del proceso creativo.<\/p>\n\n\n\n

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What has been an interesting challenge that has made you rethink something about the project?<\/strong>
Aprender a crecer sin perder la esencia. Conforme el proyecto fue creciendo entendimos que la calidad no depende solo de la receta y los procesos, sino tambi\u00e9n de la capacitaci\u00f3n del equipo y la cultura del trabajo.<\/p>\n\n\n\n

Eso nos llev\u00f3 no solo a documentar los procesos, sino a seguir capacit\u00e1ndonos y estudiando, mejorar el conocimiento para construir un proyecto s\u00f3lido que pueda seguir evolucionando sin dejar de ser fiel a nuestros principios.<\/p>\n\n\n\n

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What influence, idea, or reference continues to shape the way you work today?<\/strong>
La fermentaci\u00f3n natural sigue siendo la idea que gu\u00eda todo el proceso. Nos recuerda que las cosas buenas necesitan tiempo, paciencia y atenci\u00f3n, y que no todo puede ni debe acelerarse.<\/p>\n\n\n\n

M\u00e1s all\u00e1 de que sea la filosof\u00eda del pan, tambi\u00e9n influye en c\u00f3mo seleccionamos nuestros ingredientes, dise\u00f1amos nuestros men\u00fas, construimos nuestro espacio y recibimos a quien nos visita. Creemos en los procesos honestos, en respetar el ritmo de cada creaci\u00f3n y encontrar el valor de aquello que madura sin prisa.<\/p>\n\n\n\n

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What place, project, or person has inspired you recently and why?<\/strong>
\u00daltimamente nos ha inspirado la filosof\u00eda del dise\u00f1o y la gastronom\u00eda n\u00f3rdica: la belleza de lo simple, el respeto por el alimento y la idea de que cada elemento debe tener un prop\u00f3sito.<\/p>\n\n\n\n

La forma de entender el dise\u00f1o y la cocina nos recuerda que muchas veces menos es m\u00e1s y que la calidez no depende de la abundancia, sino de la autenticidad.<\/p>\n\n\n\n

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If your space could invite someone to collaborate for a day, who would it be and what would you do together?<\/strong>
We\u2019d invite Sophie Avernin<\/strong><\/a>, del proyecto Provocateur Wine Bar<\/strong><\/a>. Nos interesa mucho su forma de entender la gastronom\u00eda y creemos que ser\u00eda muy enriquecedor explorar juntos los fermentados; una experiencia donde el pan dialogue con vinos extraordinarios para encontrar sabores profundos, honestos y con identidad.<\/p>\n\n\n\n

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Is there an object, corner or detail of the place that has a story that few people know?<\/strong>
Nuestro nombre, Asbaje. Es lo m\u00e1s visto, pero poco conocido, ya que muchos preguntan qu\u00e9 significa.<\/p>\n\n\n\n

Viene del apellido de Sor Juana In\u00e9s de la Cruz antes de tomar su h\u00e1bito: Juana de Asbaje; y lo tomamos porque justo al querer ponerle nombre al proyecto le\u00edamos su recetario de cocina conventual, y nos gusta lo que representa: conocimiento, curiosidad, la b\u00fasqueda constante de aprender. As\u00ed definimos nuestro oficio.<\/p>\n\n\n\n

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If this project were a city, a book, or a record, which would it be and why?<\/strong>
El sembrador<\/em>, de Vincent van Gogh. Por la idea de sembrar sin buscar resultados inmediatos, confiando en los procesos, en el tiempo y en el trabajo constante; tal cual es nuestra filosof\u00eda en nuestro lugar.<\/p>\n\n\n\n

<\/div>\n\n\n\n
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Javier\u00a0Coria & Nicol\u00e1s Cano
<\/strong>Cofundadores de Asbaje
Masa madre, caf\u00e9 y brunch
Toluca, M\u00e9xico
<\/em>instagram.com\/asbaje.bakery<\/a><\/p>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

Viene del apellido de Sor Juana In\u00e9s de la Cruz antes de tomar su h\u00e1bito: Juana de Asbaje; y lo tomamos porque justo al querer ponerle nombre al proyecto le\u00edamos su recetario de cocina conventual, y nos gusta lo que representa: conocimiento, curiosidad, la b\u00fasqueda constante de aprender.<\/p>","protected":false},"author":2641,"featured_media":217024,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"posts-nuevo","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"","_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[17458],"tags":[17905],"class_list":["post-217022","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-places","tag-toluca"],"acf":[],"mb":[],"yoast_head":"\nAsbaje - ERRR MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/errr-magazine.com\/english\/asbaje\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Asbaje - 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