Mexican bakery has its roots in traditional French and Spanish flavours and textures but it was broadly spread across multiple regions and mixed with local customs and traditions. Many of them are commonly eaten on special celebrations like “Rosca de Reyes” or “Pan de muerto” while other pastries such as “Conchas”, “Campechanas” or cakes like “Flan” and “Pastel de tres leches” are enjoyed any time of the year.