Cinco de Mayo is over, but I am still thinking about these sweet breads. Concha is a sweet bread with a dry cookie- like crust and Rebanadas- meaning sliced- are another type of Pan Dulce with icing slapped on the top. Mexico has always been known for their corn made products like corn tortillas, but France and Spain opened up the world of wheat for them. They were inspired by the sweet French brioche which the Rebanadas look similar to on the shiner outer-side. Concha may just be similar to the French Choux au Craquelin which is a pate choux baked with a cookie layer on top. In Mexico and Europe as well, it’s quite common as you may know to dip dry light breads or cookies into coffee or warm chocolate beverages. So the idea to combine both dry bread and sweetness concocted these distinguished puffs. There is always a great story behind food and the food miles are incredible.