Lonely Planet

"Sublime sweet bread."

Lesley Tellez

"The conchas at Mexico City's Rosetta bakery are quilted in dark, chocolate-sugar diamonds. The rolls are dense but somehow airy; yeasty, but not too chewy or sweet. On a recent visit, I gobbled almost en entire chocolate concha before my coffee had even arrived. The secret to these conchas is slow fermentation and a small amount of yeast, which creates a soft, airier crumb."

Winnie Yang

"Don’t miss the benchmark pan dulce called a concha."

Chelsee Lowe

"It serves what might be the best pan dulce (sweet bread) in the city."

Gyde & Seek

"Order a take-away box of Mexico City's finest pan dulce."