Croissants are made from scratch with careful lamination to create flaky layers. The Nutella filling adds sweetness and richness. Costra bakes these daily and they're popular—warm from the oven, the Nutella melts into the laminations. The quality of the lamination shows in the texture. Patrons rave about the freshness compared to other bakeries.
Tips from diners
Get these early—they sell out by mid-morning. The warm version from morning bake is noticeably better.
The signature sourdough uses only flour, water, and salt—no commercial yeast. The naturally occurring sourdough ferment (wild yeast and bacteria) develops flavor over 24+ hours. The result is bread with complex tang, open crumb structure, and a crispy crust. Reviewers specifically praise Costra's sourdough for its consistency and freshness. Each loaf is hand-shaped.
Tips from diners
This is the staff favorite—the consistency and quality reflect years of refining the ferment.
Pan dulce refers to traditional Mexican sweet breads. Costra makes fresh versions daily—conchas (shell-shaped with sugar topping), orejas (ear-shaped with cinnamon sugar), and others. These are made from enriched dough with careful shaping. The baking is crucial—too dark and they're bitter, too light and they lack structure. Costra's versions are balanced and fresh.
Tips from diners
These are best with café de olla (traditional Mexican coffee)—the spice in the coffee complements the sweetness.
Cinnamon rolls are made from enriched dough with cinnamon sugar filling and candied nuts mixed throughout. They're baked until golden with a tender crumb. The spice from cinnamon is balanced—not overwhelming. The candied nuts add textural interest. These are substantial and satisfying, meant as breakfast or serious snack.
Tips from diners
Pair with their coffee—these are designed to be eaten together.
Similar technique to the Nutella version but using dulce de leche instead. The caramel filling is smooth and rich. The lamination allows the filling to integrate throughout rather than sitting in the middle. The contrast between crispy pastry layers and creamy filling is the appeal. Also baked daily and also sells out.
Tips from diners
Try both the Nutella and dulce de leche versions—the dulce de leche is slightly less rich.
Costra Panadería was created by Erick Magaña six years ago in Narvarte and has become known for its sourdough breads and creative pastries. They bake 450 pieces daily using natural fermentation—no added commercial yeast. The bakery was recently redesigned by local architecture practice Javier Puga Estudio in collaboration with Campo Estudio, featuring warm orange-hued lighting inspired by oven fire and a counter brimming with fresh bread. The sourdough receives consistent praise from customers for its freshness and consistency.
Arrive by 10 AM for the best selection—popular items sell out by early afternoon.
The recently redesigned space is notable—warm orange lighting inspired by oven fire creates beautiful ambiance.
Costra takes the craft seriously—ask the bakers about their fermentation process if you're interested.
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