{"id":218011,"date":"2026-09-17T11:51:20","date_gmt":"2026-09-17T17:51:20","guid":{"rendered":"https:\/\/errr-magazine.com\/?p=218011"},"modified":"2026-09-17T12:03:16","modified_gmt":"2026-09-17T18:03:16","slug":"la-miga","status":"publish","type":"post","link":"https:\/\/errr-magazine.com\/english\/la-miga\/","title":{"rendered":"La Miga"},"content":{"rendered":"

Adri\u00e1n Tapia Aguirre<\/p>\n\n\n

\"\"<\/figure>\n\n\n

How did this place come about and what made it different from the start?<\/strong>
Cuando aprendimos a hacer pan, nos enamor\u00f3 la idea de que un alimento tan sencillo, hecho solo con harina, agua, sal y masa madre, estuviera lleno de sabores, aromas y vida. No hubo marcha atr\u00e1s: dejamos nuestros trabajos de oficina, el tr\u00e1fico de la ciudad y la rutina para seguir el sue\u00f1o de tener una panader\u00eda.<\/p>\n\n\n\n

El primer local de La Miga<\/strong><\/a> lo abrimos en 2021 con la idea de ser un punto de encuentro para personas que valoren el buen pan. Hoy en d\u00eda es una comunidad de paneros que a diario nos saluda, nos apoya y nos abraza, por lo que nos sentimos muy afortunados. Aparte de pap\u00e1s, hermanos y amigos, al proyecto tambi\u00e9n se han sumado personas como Marvin, Mich, Pablo y Pau, que todos los d\u00edas nos dan un empujoncito para seguir adelante.<\/p>\n\n\n\n

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Fotograf\u00eda por Andrea Belmont<\/figcaption><\/figure>\n\n\n\n

What part of the day, space, or creative process do those who work here enjoy the most?<\/strong>
Disfrutamos mucho las ma\u00f1anas: encender los hornos, prepararnos un caf\u00e9, sentir c\u00f3mo el local se va calentando poco a poco con cada horneada. Ver las caras de personas conocidas que casi a diario vienen por su pan preferido e irse satisfechos de elegir algo que har\u00e1 mejor su d\u00eda nos hace sentir tranquilos.<\/p>\n\n\n\n

\"\"
Fotograf\u00eda por Andrea Belmont<\/figcaption><\/figure>\n\n\n\n

If someone is coming in for the first time, what should they not miss?<\/strong>
Si pasas por La Miga, debes probar nuestras conchitas y roles de cardamomo, dos de los primeros panes dulces que hicimos y que nos siguen acompa\u00f1ando. Las hogazas r\u00fasticas de masa madre, si tu plan es compartir el pan en alguna reuni\u00f3n. Y si tienes tiempo de quedarte a desayunar con nosotros, prueba el brioche de huevito con tocino, es nuestro placer culposo.<\/p>\n\n\n\n

\"\"
Fotograf\u00eda por Andrea Belmont<\/figcaption><\/figure>\n\n\n\n

What influence, idea, or reference continues to shape the way you work today?<\/strong>
A pesar de que German Torres<\/strong><\/a>, by La Valiente<\/a><\/strong>, ya no se encuentre en este plano terrenal, su forma salvaje de hacer pan nos ha inspirado a alejarnos de un pensamiento industrial para buscar un proceso libre y natural, donde la humildad, el tiempo y la paciencia son la clave.<\/p>\n\n\n\n

\"\"
Fotograf\u00eda por Andrea Belmont<\/figcaption><\/figure>\n\n\n\n

What place, project, or person has inspired you recently and why?<\/strong>
Actualmente hay muchas personas y proyectos que nos inspiran, con los cuales nos gustar\u00eda colaborar o que ya estamos colaborando. Algunos son:<\/p>\n\n\n\n

M\u00e1s del Campo<\/strong><\/a> son buenos amigos con una linda granja.<\/p>\n\n\n\n

Casa Comunal<\/strong><\/a> es un lugar bonito al que le vendemos pan.<\/p>\n\n\n\n

Terco<\/strong><\/a> es una cafeter\u00eda emergente con gran actitud en la CDMX.<\/p>\n\n\n\n

\"\"
Fotograf\u00eda por Andrea Belmont<\/figcaption><\/figure>\n\n\n\n

If your space could invite someone to collaborate for a day, who would it be and what would you do together?<\/strong>
Invitar\u00edamos Ton Cort\u00e9s<\/a><\/strong> para seguir aprendiendo a hacer panettone con \u00e9l, y a Javier Marca<\/strong><\/a> para alg\u00fan d\u00eda dar una mano y aprender filosof\u00eda de pan.<\/p>\n\n\n\n

<\/div>\n\n\n\n
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\"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n
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Adri\u00e1n Tapia Aguirre
<\/strong>Socio fundador de La Miga
Obrador de pan
Mexico City, Mexico
<\/em>instagram.com\/lamiga.obradordepan<\/a><\/p>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

Cuando aprendimos a hacer pan, nos enamor\u00f3 la idea de que un alimento tan sencillo, hecho solo con harina, agua, sal y masa madre, estuviera lleno de sabores, aromas y vida. No hubo marcha atr\u00e1s: dejamos nuestros trabajos de oficina, el tr\u00e1fico de la ciudad y la rutina para seguir el sue\u00f1o de tener una panader\u00eda.<\/p>","protected":false},"author":2641,"featured_media":218013,"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":[6945],"class_list":["post-218011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-places","tag-cdmx"],"acf":[],"mb":[],"yoast_head":"\nLa Miga - 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\/la-miga\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Miga - ERRR MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Cuando aprendimos a hacer pan, nos enamor\u00f3 la idea de que un alimento tan sencillo, hecho solo con harina, agua, sal y masa madre, estuviera lleno de sabores, aromas y vida. 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