Pan y Dulce

“Bryan Ford knows what he’s doing when it comes to bread.” 

“Cultural and historical context-setting infuses and enriches the book…”

"Enter, Ford's alfajores de maicena, a buttery sandwich cookie filled with homemade dulce de leche that will melt in your mouth."

"Ford's warmth, love, and passion radiate from the page. With his contemplations on the history of colonization and slavery that has influenced many of these recipes—and how Native peoples have adapted them—there is so much to be learned here besides how to make bread."

“Novice bakers will appreciate Ford’s precise… step-by-step instructions for mixing and shaping methods while the more experienced will revel in the extensive variety of sweets on offer.”

“A feast for the senses… definitely a must for the holiday season.”

“In-depth… with 150 accessible recipes—in sweet, savoury and gluten-free chapters—that showcase Latin America’s baking traditions.”

“A must have for anyone interested in Latin American baking.”

“Pan y Dulce opened my eyes to a vast and vibrant world I've been missing out on. Bryan's detailed step-by-step directions make each recipe accessible and never leave you wondering what to do next. My to-bake list just became quite large—I can't wait to explore all the flavors and passion this cookbook offers.”

“It’s a magical book.”

“A beautifully written introduction to the world of bread and sweetness; a love letter to Latin American baking…The book is part historical discussion, part personal journey, all delicious.” 

“Pan y Dulce marks a new era of visibility for Latin American baking, a category as vast and diverse as the region's thirty-three countries. In this collection of 150 recipes, Bryan generously shares his encyclopedic knowledge of the magical baked goods that define the art of panadería and repostería. From popular empanadas and pastelitos to lesser-known recipes like pan de sorgo and beiju de tapioca, this breathtaking book promises a journey of discovery, enchantment, and utter deliciousness.”

“Bryan brings a straightforward, conversational, and modern take on traditional recipes. Pan y Dulce is a lightning rod for pan-Latin baking traditions and history, and Bryan's pride in his heritage and exploration of the baking traditions of the Latin world shine through. He masterfully blends traditions culled from Indigenous cultures with the baking customs of the colonizers, creating a unique and rich fusion of flavors and techniques. Complemented by lush photography, this book is a feast for the eyes as well as the palate.”

“Bryan Ford brings a much-needed and refreshing perspective to the world of baking with this thoughtful and inspired compilation of Latin American baking traditions. Pan y Dulce pays tribute to the vast and deep historical and cultural significance bread has throughout the continent. This remarkable cookbook provides a harmonious blend of classic and innovative recipes of extensive breads and pastries, captivating and essential for home and professional bakers alike.”

“Pan y Dulce is the book I have been waiting for! Bryan Ford takes you on a deep dive into the beautiful breads and pastries of Latin America. With each page you turn, I guarantee you will get more and more hungry and start baking—I know I did!”

“Bryan Ford does it again! Not only does he share mouthwatering recipes for
panes y dulces that people love, but he makes baking them easy, fun, and
approachable—while also giving you their amazing backstories. A must have!”

"Pan y Dulce offers so much more than just delicious baked goods; it takes you on a sweeping journey through history, from the origins of bread through its transformation by Black, Brown, and Indigenous hands across Latin America. From the jalapeño quesillo bolillo filled with creamy Oaxacan cheese to coconut milk tortillas de harina (which have set a new standard for any future tortilla I'll ever eat), Bryan's recipes are layered with comfort and a deep gratitude for the past. This is an essential cookbook for new and experienced bakers alike, teaching not just how to bake but also why we bake."