East Los Angeles' daily table bread: World-Famous Pan de Agua, crackling Bolillos Grandes, dinner rolls, and sturdy teleras for authentic tortas.
Pulled from our ovens multiple times each morning, our savory breads provide the essential foundation for Eastside family dinners, morning molletes, and tortas ahogadas.
Pan de Agua
El Gallo Bakery's cornerstone bread: a lean, crusty artisan loaf baked with natural fermentation and steam. Features a shatteringly crisp exterior and an airy, pillowy interior that East LA families have picked up daily since 1949.
Bolillos
Traditional Mexican crusty oval torpedo roll with tapered ends and an authentic scored top seam. Crispy golden shell with a soft crumb, ideal for tortas ahogadas, molletes, or morning butter.
Bolillos
Individual dinner-sized bolillo roll baked with the same crackling golden crust and tender center. Great for family dinners and catering baskets.
Teleras
Classic flatter, triple-sectioned roll crafted specifically for hearty Mexican tortas. Softer crust that holds generous avocado, carne asada, milanesa, and queso without falling apart.
Pan de Trigo
Nutty, stone-ground whole wheat dinner rolls baked soft and hearty. A wholesome staple offering robust grain flavor.
Pan de Agua is El Gallo Bakery's cornerstone bread: a lean dough baked in a steam-injected oven that creates a shatteringly crisp exterior crust while protecting an airy, tender interior crumb. Generations of East LA families arrive at sunrise to purchase warm loaves straight from the bakers.
Pair with: Fresh Savory Tamales • Bulk Dozen Bread Orders • Visit Our Bakery