El Trigal Bakery

Belisario Dominguez seems to have become the street of the wonderful, healthy bakeries, first with Molika (#1503) and now El Trigal (#1807).

Many of you are familiar with 20-something Daniel and his mother, the proprietors of El Trigal. Last Thursday the terrific smells wafting out from their simple, clean new bakery literally demanded that Greg and I enter during our wanderings.

We purchased a luscious chocolate brownie which we munched on a shaded bench in the Plazuela, as well as a pie that we took home for cena/late night dinner.

And what a pie it was! We’ve all sadly had pies that, after cutting, fall nearly flat. Not so with El Trigal’s!

Our pie was piled tall with fresh tomatoes bursting with flavor, chopped fresh basil and goat cheese. We purchased it warm from the oven and it filled our car with such a good aroma that I can’t believe the pie made it home in one piece. Reheated later on it tasted so so good!

El Trigal sells a wide variety of breads including garlic, onion, cheese, bacon, herb, carrot, cranberries, raisins and nuts. They also carry a broad selection of pies such as strawberry, blueberry, pineapple, guava, apple, cheese and pumpkin, and flanes (custards) flavored with peach, caramel, mocha, nuts and neopolitan.

If you have not yet tried out El Trigal, you’ll definitely want to stop in and have a taste! It’s on Belisario Dominguez downtown, near where 21 de Marzo crosses. They are a terrific addition to the food scene in Mazatlán, I wish them much good fortune!

About Dianne Hofner Saphiere

There are loads of talented people in this gorgeous world of ours. We all have a unique contribution to make, and if we collaborate, I am confident we have all the pieces we need to solve any problem we face. I have been an intercultural organizational effectiveness consultant since 1979, working primarily with for-profit multinational corporations. I lived and worked in Japan in the late 70s through the 80s, and currently live in and work from México, where with a wonderful partner we've raised a bicultural, global-minded son. I have worked with organizations and people from over 100 nations in my career. What's your story?

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