Elena Reygadas' signature creation that defines Panadería Rosetta. The rol de guayaba combines buttery laminated dough with tart-sweet guava paste and tangy cream cheese, finished with a light sugar glaze. It's the pastry locals wait in line for and the perfect balance of texture—crispy exterior giving way to soft filling.
Tips from diners
Arrive by 8:00 AM before they sell out—the guava rolls are the first items gone on busy mornings.
Grab at least two—one to eat immediately and one to take home since the quality drops after the first few hours.
One of Elena Reygadas' original creations. A soft white sourdough studded with fragrant fresh rosemary, with a delicate crust. It's savory and herbaceous—worth ordering if it's available that morning.
Tips from diners
This pastry is often sold out by 9:30 AM on weekdays, so get there early if it's on your list.
A reimagined classic. The concha shell is hand-formed and topped with a thin chocolate coating (not too sweet), with a light, pillowy crumb inside. The slow fermentation gives it complexity that mass-produced versions lack—locals specifically seek this one out.
Tips from diners
Order with coffee or hot chocolate—the chocolate topping pairs beautifully with either.
Panadería Rosetta rotates the fillings on these pillowy fried pastries—vanilla cream in spring, passion fruit in summer, chocolate in fall. Dusted with cinnamon sugar and served warm, they're indulgent and wholly satisfying. Check what's filling the case that day.
Tips from diners
Ask the staff what filling they have—they change seasonally so you know what to expect before ordering.
Built on European technique with Mexican sensibility. Dozens of butter layers create that signature shattering crust, while the interior steams tender. It's the baseline by which other CDMX croissants are measured. Pairs perfectly with café de olla.
Tips from diners
Eat it within 15 minutes of buying—the butter is best when still warm and the lamination hasn't set.
Sister to the Michelin-starred Rosetta restaurant, Panadería Rosetta showcases Elena Reygadas' mastery of traditional and innovative baking. The bakery uses slow fermentation to develop complex flavors in its breads and pastries, from classic conchas to her signature guava roll (rol de guayaba). Located on a tree-lined street in Roma Norte, it's drawn lines since opening.
Arrive right at 7:30 AM opening to avoid the 45-minute queue that forms by 8:30 AM. The queue moves fast but selection shrinks.
Weekday mornings (Tuesday–Thursday) have half the crowds of weekends. Go then if you want to linger with coffee and pastries.
Most seating is outdoors on the street facing Colima. It's charming but gets loud—if you want quiet, arrive very early or take your pastries to go.
Page last updated: