Artisan bread laboratory

Artisan bread for kitchens that never improvise.

We make sourdough and fine pastry for restaurants, cafés and hotels that want their guests to notice the difference.

Get a quote for your businessSee the catalogue
  • Living sourdough24 to 48 hours of slow fermentation. No shortcuts.
  • Daily productionBaked and delivered the same day, every day.
  • Bespoke recipesWe develop the bread your concept actually needs.
Living sourdoughBaked every morning24–48 h fermentationBespoke recipesSame-day delivery
Fresh out of the oven

What's on now

Running this week at the laboratory. It changes often — worth checking back.

solo esta semana

Caprichos 4x3

Llévate tres conchas pagando dos en cualquiera de nuestros puntos de venta. Vainilla, cacao, oreo o mazapán.

Ver ubicaciones
Nuevo

Hogaza de masa madre

Fermentada 48 horas y personalizable en tamaño y corte. Ya disponible para pedido mayoreo.

Cotizar
PARA NEGOCIO

Muestras

Si tienes restaurante, café u hotel, te preparamos una caja de muestra para que la pruebe tu equipo.

Solicitar muestra
Our work

Three lines, one standard

Each line comes from a different process, but all of them share the same obsession with consistency.

Sourdough Line

Sourdough Line

Slow fermentation, living crust

An open crumb and a crackling crust with that unmistakable tang. We respect every hour of fermentation to make bread that digests easily.

See the full line
Sweet Bakery

Sweet Bakery

Fine pastry, made by hand

From our signature concha to laminated pastry folded with pure butter. Pieces built to sit beside the coffee on your menu.

See the full line
Wellness Line

Wellness Line

Nutrition without giving up flavour

Ancestral flours, seeds and whole grains for menus that want a genuinely nutritious option.

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How we work

A laboratory, not a bakery

We measure hydration, control temperature and log every fermentation. That is why Tuesday's bread tastes like Saturday's.

  1. 01Controlled fermentationOur starter is fed daily and works for 24 to 48 hours at controlled temperature. That is where the acidity, the aroma and the digestibility come from.
  2. 02Selected ingredientsAncestral flours, pure butter and whole grains. No improvers or preservatives to shorten the road.
  3. 03Bespoke developmentWe sit down with your chef, test formats and adjust the recipe until the bread works with your menu and your operation.
48 hmaximum fermentation
12products in the catalogue
100%made by hand
Where to find us

This week we're here

We move between markets, fairs and pop-up points. These are the locations running right now.

Permanent

Laboratorio Tres Caprichos

Pedidos y recolección con cita previa
Yucatán, México

Hours: Lunes a viernes, 8:00 – 17:00

Punto de producción y entrega para pedidos mayoreo.

Get directions
Pop-up

Mercado de productores

Plaza principal
Consulta la ubicación de la semana

Hours: Sábados, 8:00 – 14:00

Llegamos con hogazas, conchas y bollería recién horneada.

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Pop-up

Feria gastronómica

Stand de panadería artesanal
Fechas rotativas

Hours: Domingos, 9:00 – 15:00

Escríbenos por WhatsApp para confirmar la sede del fin de semana.

We design bread to fit your gastronomic concept

Tell us what your kitchen needs. You'll get a proposal with formats and volumes back in under 24 hours.

  • For events, product development and volume orders
  • Free samples for gastronomic projects
  • Scheduled delivery around your operation
Message us on WhatsAppcontacto@trescaprichos.mx