The traditional festival of the dead, which honors deceased loved ones, inspires many in life to innovate and become artists of their craft, like bakers: true masters who carefully make bread dedicated to those who “fell by the wayside.”
By Araceli Martínez Ortega
Los Angeles, October 31 (Los Angeles).- In a desire to innovate, Arturo Aguilar and their daughters They got creative and designed new presentations for the different types of traditional bread of the dead in his bakery”The Oaxacan Valley” in Los Angeles.
“For me it is very important to innovate and give new twists to the original version of the delicious Oaxacan bread of the dead. I am concerned that my business advances and that it is at the forefront without neglecting quality control,” says the little boy. businessmanwho for 25 years has been selling bread of the dead in his bakery.
In the showcases of “El Valle Oaxaqueño” you can see the different types of Oaxacan bread of the dead. From the traditional ones sprinkled with sugar and sesame seeds to the smiley breads and even some large ones decorated with flowers; There are also boxes with small shells decorated with images of ghosts and donuts with motifs alluding to the traditional festival of the dead.
“This year we are adding sugar-free yema bread, and we are about to start making gluten-free bread of the dead,” he said.
Arturo says that pan de yema is the traditional Oaxacan bread of the dead.
“It’s sweet, it has butter and anise; but there is another one that we don’t add anise to, and we have the resobado that doesn’t have egg or butter, it’s pure water and pork lard,” he explained.
The ingredients of bread of the dead, regardless of the type, generally include wheat flour, sugar, butter, yeast, anise and eggs.
This year in the Oaxacan Valley they have created a giant 20-pound bread of the dead decorated with countless colorful flowers.
“They generally buy it for display, but if a customer wants a larger loaf than what we normally make, we can prepare it for them,” he said.
Arturo says that this is the first year in which they deviated from the norm, and created new presentations of bread of the dead.
“The idea was not just mine but also my four daughters Erika, Vanessa, Melissa Clarissa and my wife Sofia who are pastry chefs and they, along with the bakers, got creative,” he commented.
Beautiful photo of when bakeries painted skulls on their windows to sell bread of the dead. pic.twitter.com/1AcZDexg5s
— Monero Rapé
(@monerorape) October 28, 2025
He says this change in the pan de muerte options they offer customers has been welcome.
“It’s worked out very well. We’ve been selling since early October, and it’s been tremendously successful,” he said happily.
He says they will be selling bread of the dead until November 2 or 3.
“We also have small shells to give to the little angels who come to visit us”
Hasn’t the desire to enjoy bread of the dead waned among Oaxacans living in Los Angeles?
“We Oaxacans are very traditionalists. Oaxaca is a state of a lot of culture, many traditions, gastronomy and music. Here in Los Angeles we continue with that tradition of setting up the altar of the dead, where we place for our deceased everything they liked such as bread for the dead,” he added.
And he says that other Mexican states have adopted the tradition of altars and bread of the dead, following the example of Oaxaca.
Arturo, who in Oaxaca learned to make a living as a baker, says that when the raids began, bread sales fell, but now they have recovered.
“November to February is the best time of the year for sales, although we have a lot of work all the time.”
As for the Day of the Dead celebration, he says it is more alive than ever.
“Although the situation is difficult, we do not forget our loved ones who were left along the way.”
He says that his wish is that all his fellow bakers have good sales.
“For me there is no competition or envy. I compete with myself, that is why I am innovating. I cannot compete with anyone. I ask everyone to do their best and I wish them to sell a lot,” he stressed.
The bread of the dead is placed on offerings and altars for the dead, but the living enjoy it accompanied by coffee or hot chocolate.
The bread of the dead in the shape of an axolotl does not exist….
#DiaDeMuertos #pandemuerto pic.twitter.com/pUWJZqJFrf
— Santiago Savi (@santiago_savi) October 29, 2023
El Valle Oaxaqueño is located at 1601 Vermont Ave #106, Los Angeles, CA 90006.
“We open from 5:30 a.m. to 10:00 p.m., and on October 29, 30, and 31 we close until the customer stops coming. But in the bakery we work 24 hours a day.”
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