As Día de Muertos approaches, Houston’s Mexican bakeries begin turning out pan de muerto, the soft, round sweet bread traditionally placed on ofrendas and shared with family and friends. Made in a distinctive circular shape with crosswise strips meant reminiscent of bones, the seasonal bread is typically lightly citrus-scented and finished with a generous coating of sugar. Continue below for the best pan de muerto Houston has to offer!
El Bolilo Bakery
El Bolillo is one of Houston’s most dependable stops for pan dulce and a strong choice for traditional pan de muerto. The popular Mexican bakery produces the seasonal bread from a time-honored recipe, using a warm, citrus-forward sponge with a sugar coating and the classic rounded shape topped by its recognizable bone-like decoration. This fall, El Bolillo is also offering a special Pumpkin Pan Dulce!
Polanquito
Polanquito is a Mexican restaurant, café, and neighborhood gathering place in Houston’s Rice Military area. For the season of Day of the Dead, the restaurant is presently offering both large and individual pan de muerto made traditionally with orange blossom, water, and butter.
Arandas Bakery
A Houston staple since 1993, Arandas Bakery brings the flavors of Jalisco to its counters with freshly baked pan dulce, tamales and cakes. For Día de los Muertos, its pan de muerto offers a classic seasonal pick: a light, airy loaf at $3.50 each from now until November 2. Pick one up alongside your usual conchas and cuernos for a sweet addition to the celebration
Deleite Bakery
Can’t decide between classic and filled? Deleite Bakery is serving both this season. The Jacinto City panadería gives you two ways to enjoy the Día de los Muertos staple this season. While you’re there, browse its daily selection of fresh pan dulce—one loaf doesn’t have to be your entire haul.
Cucharita
For a bite-sized take on a Día de los Muertos staple, head to Cucharita in Montrose. The bakery is baking traditional pan de muerto every morning, with regular-size loaves served throughout the day and mini versions available by special order—perfect for sharing at a seasonal gathering.
Caracol
Chef Hugo Ortega takes his regional tasting series to Michoacán this October. The four-course menu highlights the western Mexican state’s distinct flavors, blending indigenous Purépecha traditions with Spanish influences through ingredients like freshwater fish, slow-cooked pork, and native chiles.
Following a traditional pinto bean Sopa Tarasca and crispy charales over guacamole and the main course – slow-roasted pork shank carnitas served with corn tortillas and chipotle-tomatillo salsa – the tasting finishes with Pan de Muerto for dessert. You can also add an optional cocktail pairing that matches each round with regional spirits like Uruapan Blanco and mezcal.
