His bread is also round, representing the circle of life. Hernández of La Patrona Bakery uses anise seeds, Jaime Reynoso Pérez, an owner and baker at La Migaja Mexican Bakery inside the Mi Rinconcito Mexicano restaurant in Miami, uses orange blossom.
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There are dozens of different types of pan de muerto, with bakers offering their own interpretations, based on where they live and where they’re from.
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