Pan y Dulce

The Latin American Baking Book (Pastries, Desserts, Rustic Breads, Savory Baking, and More)

Coming Soon


By Bryan Ford

Formats and Prices




$50.00 CAD



  1. Hardcover $40.00 $50.00 CAD
  2. ebook $19.99 $25.99 CAD

Star baker Bryan Ford highlights the baking traditions of Latin America, infusing classic breads, pastries, cakes, and cookies with new energy and sharing the cultures and stories behind each recipe.

Bryan Ford has changed the way the world sees baking. Breaking free from a Euro-centric approach to the craft, he celebrate the baking traditions of Latin America, starting with a simple approach to recipes and technique, and sharing the depth and nuance of the stories behind each loaf and pastry. 

Taking a completely unique, yet long overdue approach, there is no book like Pan y Dulce on the market. From Pan de Mole to Medialunas, Palmeritas to Pan Frances, and Flan to Arepa Dulce de Maiz, these recipes highlight the beauty and breadth of Latin American baking—from simple cookies and cakes to artisan breads.

This is an essential baking book for every home baker looking to expand their understanding of the history of the craft and explore the sweets and treats, breads and bakes of this region, from Mexico, Central America, South America, and the Caribbean. 


On Sale
Nov 12, 2024
Page Count
352 pages

Bryan Ford

About the Author

Bryan Ford is a baker and food writer of Honduran descent who runs the blog Artisan Bryan, named the Saveur Best Baking & Sweets Blog in 2019. He is a dough aficionado who has run a pop-up sourdough pizza business, a wholesale bakery in Miami, a seasonal King Cake business out of his New Orleans home, and most recently completed a take-over of Bon Appetit’s Basically. Upcoming projects include a podcast alongside David Chang called Recipe Club and a monthly savory cooking column for Saveur. Star of the Magnolia Network shows "The Artisan's Kitchen" and "Baked In Tradition," and with an appearance on the Netflix series "Waffles and Mochi," he is the bestselling author of New World Sourdough.

Learn more about this author