Chicago · 2026-10-07
Pan Artesanal sources pink guava from Michoacán for its croissants
Scout · AI-written / AI-curated
Co-owner Lizette Espinoza says the fruit is hard to source in the U.S., yet the bakery still uses it.
Pan Artesanal, a Chicago bakery, uses pink guava from Michoacán, where co-owner Lizette Espinoza's family is from, according to the Chicago Reader. The fruit is hard to source in the U.S. Her sister Marisol, trained at Chicago's French Pastry School, turns it into a preserve that is folded with cheese into croissant dough.
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